Carrots with Yogurt and Dukkah

Place a small heavy skillet over medium heat. Add the almonds and heat until fragrant and lightly toasted, tossing frequently. Add the sesame seeds and heat until the seeds begin to pop. Transfer to a bowl. Add the coriander and cumin seeds to the same skillet and toast 3-5 minutes, just until fragrant. Add to the nuts along with the salt. Pound the mixture in a mortar to form fine, even crumbs, or chop in a spice grinder.

Trim the carrots, reserving the green tops, and slice some in half lengthwise so that they're all about the same thickness. Toss on a small rimmed baking sheet with olive oil, orange juice and generous pinch of salt. Roast until carrots are tender and browned on the tips, about 20 minutes.

Wash a small handful of the carrot greens and chop. Stir the yogurt until smooth and creamy and spread over the bottom of a serving plate. Arrange the carrots on top of the yogurt. Sprinkle with the some of the spiced almonds and greens.