Preheat the oven to 400°F (200°C). Clean the heirloom carrots and trim any greens. Toss them with olive oil, salt, and pepper. Place them on a baking sheet and roast for 25-30 minutes or until tender and slightly caramelized.

Preparation of Glaze

Making the Apricot Glaze

In a small saucepan, combine apricot jam and apple cider vinegar. Heat over medium heat until the mixture is bubbly. Adjust seasoning with salt and pepper. Once thickened, remove from heat and set aside.

Preparation of Granola

Making Black Sesame Granola

In a bowl, mix rolled oats, black sesame seeds, honey, melted coconut oil, and salt. Spread the mixture on a baking sheet and bake at 350°F (175°C) for 15-20 minutes, stirring occasionally until golden brown. Allow to cool.

Preparation of Labneh

Making Labneh

In a cheesecloth or fine mesh strainer, place the Greek yogurt and sprinkle with salt. Let it drain over a bowl in the refrigerator for at least 2-4 hours or overnight. Drizzle with olive oil before serving.

Assembly

Plating the Dish

On a serving plate, place a generous dollop of labneh, arrange the roasted heirloom carrots on top, and drizzle with burnt apricot glaze. Sprinkle black sesame granola over the top for crunch.