Preheat the oven to 200ºC/gas mark 6
Cook the carrots in boiling salted water for 5 minutes, then drain
Toss the carrots with a splash of oil, then roast for 30–40 minutes, or until tender and beginning to caramelise
Toast the sesame seeds in a dry pan, then set aside
Toast the cumin, coriander and fennel seeds in a dry pan until fragrant, taking care not to burn them
Combine the spices and seeds with the hazelnuts in a pestle and mortar and bash until you have a coarse powder - there should be chunkier pieces and finer pieces. Mix in the sea salt
Spread the labneh on a serving plate and top with the carrots and dukkah. Drizzle over the herb oil to serve