2 large bunches baby carrots, tops trimmed and scrubbed or peeled
1/3 cup toasted pine nuts to serve

GLAZE
1/4 cup Telegraph Hill Manuka Smoke Infused Balsamic Drizzle
2 tablespoons Telegraph Hill Extra Virgin Olive Oil
2 tablespoons runny honey
4 teaspoons sriracha hot sauce
1/2 teaspoon Telegraph Hill Manuka Smoked Marlborough Sea Salt

SMOKY CHICKPEAS
3 tablespoons Telegraph Hill Extra Virgin Olive Oil
400-gram can chickpeas, drained & rinsed
1 teaspoon sweet smoked paprika
1/2 teaspoon each fine garlic powder and onion powder
Telegraph Hill Manuka Smoked Marlborough Sea Salt and ground pepper

GARLIC YOGHURT
1 cup Greek natural yoghurt
2 cloves garlic, crushed
2 teaspoons finely grated lemon zest
1 teaspoon lemon juice
2 teaspoons Telegraph Hill Extra Virgin Olive Oil

Preheat the oven to 180c fan bake.

Put the carrots on a large roasting tray.

GLAZE: Combine all the ingredients in a bowl. Pour half of the glaze into another small bowl and set aside for serving. Toss the carrots with the remaining glaze, spread out into a single layer and roast for about 30 minutes, tossing again halfway, until tender and caramalised.

CHICKPEAS: Heat the oil in a large frying pan, add the chickpeas and cook for 2 minutes. Add all the remaining ingredients and cook for 1 minute tossing to coat the chickpeas in the spices. Season with smoked salt and pepper.

YOGHURT SAUCE: Put all the ingredients in a bowl and stir together. Season with smoked salt.

TO SERVE: Spread the yoghurt sauce on a plate and spoon over the chickpeas. Pile on the carrots, scraping out any juices left on the tray. Top with the pine nuts and drizzle over the reserved glaze.

SERVES 4-6