Harissa-honey glazed ocean trout with herb yoghurt recipe

Ingredients

• 1 side ocean trout (about 1.2kg), pin-boned
• Lemon wedges and extra-long red chilli, to serve
• Harissa-honey glaze
• 2 tsp dried chilli flakes
• 1 tsp each cumin seeds, coriander seeds and caraway seeds
• 1 tsp sweet paprika
• 1 tbsp floral honey, such as orange blossom
• Finely grated zest and juice of ½ orange
• 2 tsp red wine vinegar
• Spiced chickpeas and carrots
• 2 bunches heirloom carrots, trimmed, scrubbed and halved lengthways
• 800 gm can chickpeas, drained and rinsed
• 2 garlic cloves, crushed
• 2 tsp ras el hanout
• 2 tbsp olive oil
• 1 bunch radishes, trimmed, halved
• Herb yoghurt
• 1 cup (loosely packed) herbs such as coriander, mint and parsley, plus extra to serve
• ½ large preserved lemon, flesh discarded, rind chopped
• 1 garlic clove, finely grated
• 60 ml (¼ cup) extra-virgin olive oil
• Juice of 1 lemon
• 200 gm (1 cup) Greek-style yoghurt