Pickled carrot and roast beef tartines

Ingredients

• 12 slice sourdough bread
• 1/4 cup olive oil
• 1 1/2 tablespoon red wine vinegar
• 1 tablespoon caster sugar
• 1 teaspoon fine sea salt
• 1 teaspoon caraway seeds
• 1 bunch baby carrot, finely sliced into rounds, leaves reserved
• 250 gram fresh ricotta
• 60 gram soft goat’s cheese
• 1 tablespoon chopped dill, plus extra to serve
• 200 gram rare roast beef, thinly sliced
• 1/2 cup mung bean sprouts
• 125 gram mixed heirloom tomatoes, sliced