Harissa Roasted Carrot Toast with Smashed Avocado & Preserved Lemon Labneh

For the Harissa Roasted Carrots:

1. Preheat oven to 425°F.
2. Peel 6-8 large carrots. Slice into 1” thick sticks by cutting in half width-wise, then in half length-wise.
3. Combine carrots with 2 tbsp. olive oil, 1 tsp. salt, 1 tsp. cumin, & 1 tbsp. harissa.
4. Place carrots on a baking sheet and roast for 30-35 minutes, or until carrots are tender.

For Assembly:

1. While carrots are roasting, prepare your toast components. Mix labneh with preserved lemon to taste. Mash avocado.
2. Toast sourdough bread.
3. To assemble, spread the preserved lemon labneh generously on the toasted sourdough.
4. Top with smashed avocado, followed by the harissa roasted carrots.
5. Finish with a sprinkle of sesame seeds, chili flakes, and a drizzle of Mike's Hot Honey.