Step 1 To make a quick labna, line a colander or strainer with cheesecloth (or a clean Chux) and place over a bowl. Add the yoghurt to the colander, fold the cloth back over the yoghurt and refrigerate overnight to drain off the excess whey Step 2 Preheat the oven to 190 degrees, fan forced (210 degrees conventional). Toast coriander seeds in a dry frying pan until fragrant and lightly coloured. Set aside to cool Step 3 To prepare the carrots, cut off the green tops, leaving 2cm of the stalk on each carrot. Reserve 1 cup of the carrot tops (just the leaves, no stalks) for the pesto. Toss the carrots in 1 tbsp of the oil, season and roast for 15-20 minutes until golden. Step 4  Meanwhile, make the pesto. Using a mortar and pestle or food processor, smash or process the carrot tops with the basil, garlic, coriander seeds, almonds and honey until it forms a paste. Add the parmesan and the remaining 3 tbsp of oil and stir to combine. Step 5  Add the carrots to a large bowl and toss with some of the pesto, squeeze in a little lemon juice and season. Add more pesto to taste. Pile the carrots on a serving platter, dot with the labna and serve. Step 6 Store leftover pesto in a small jar with a layer of olive oil on top to spot it from oxidising. It will keep for 2-3 days in the fridge.