Preheat the oven to 200ºC/400ºFArrange the carrots on a baking sheet and drizzle with a little olive oil (about 1tbsp) and a light sprinkle of salt. Toss the carrots around to ensure they’re coated in a little oil.Roast in the oven for 30-40 minutes, turning a couple of times to ensure they get a nice char. Remove from the oven and let them cool slightly.
To make the tahini sauce
While the carrots are roasting, whisk together the yoghurt, tahini paste, lemon juice, salt, minced garlic and extra virgin olive oil. Water down the sauce with 2-3 tbsp water to a creamy, but just pourable consistency (like whipping/double cream).
Finishing the dish
In a dry frying pan, lightly toast the pine nuts and set aside.When the carrots are cooked and cooled a little, arrange them in a single layer on a platter and then drizzle over some of the tahini sauce. Scatter over the pine nuts and then sprinkle generously with the parsley. Season with black pepper and then finally add a few light drizzles of extra virgin olive oil and a pinch of red pepper flakes (if using).Serve hot or at room temperature with the remaining tahini sauce for guests to add is they wish.