Roasted Carrots and Greens with Halloumi

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Veggies:

8 to 10 field carrots, scrubbed or peeled

2 teaspoons grainy Dijon mustard

1 1/2 teaspoons honey

3 tablespoons olive oil

Kosher salt and freshly ground black pepper

1 bunch kale, stems removed

3 cloves garlic, thinly sliced

1/2 teaspoon coriander

1/2 teaspoon cumin

Toppings:

1 teaspoon olive oil

1 block halloumi cheese (about 8.5 ounces/250 grams)

1/2 cup (125 milliliters) plain Greek yogurt

1/2 lemon, zested and juiced

1 clove garlic, finely minced

Kosher salt

1 thinly sliced red chile or 1 tablespoon red chiles in oil (pepperoncini)

Chopped parsley, for serving