Warm twice-roasted carrot salad

Roasted carrots and garlic:

1. Preheat the oven to 425°F (220°C).
2. Set the carrots on a baking sheet.
3. Drizzle olive oil.
4. Add salt.
5. Mix to coat.
6. Cut the top off the head of garlic (about 0.5 cm) to expose the cloves.
7. Place on a sheet of aluminium foil.
8. Drizzle olive oil.
9. Lightly salt.
10. Wrap up the head of garlic.
11. Set it on the baking sheet with the carrots.
12. Roast for 30 minutes.
13. Remove the head of garlic from the oven.
14. Reserve.
15. Transfer the carrots onto a cutting board.
16. Let cool a few minutes.
17. Cut the carrots in two, crosswise.
18. Place in a bowl.
19. Add the maple syrup and harissa.
20. Mix to coat.
21. Put the carrots back on the baking sheet.
22. Bake another 15 to 20 minutes or until the carrots have caramelized.

White bean and roasted garlic purée:

1. In a food processor, add the white beans, tahini, oil and lemon juice.
2. Add the roasted garlic by pressing on the head to extract the purée.
3. Add salt and pepper.
4. Blend until smooth.
5. Taste and adjust seasonings.

Fresh crunchy topping:

1. In a pan, heat some olive oil.
2. Add the bread crumbs.
3. Sauté for about 5 minutes, until browned.
4. Transfer to a small bowl.
5. Add chopped pistachios and pomegranate seeds.
6. Lightly salt.

Assembly:

1. Spread the bean purée on the plates.
2. Add carrots.
3. Drizzle olive oil and add the topping.