PREPARE THE CARROTS
Heat the oven to 400 degrees. Toss the carrots with enough olive oil to coat, then season with a grind of salt and white pepper. Place carrots evenly on a foil-lined baking pan. Sprinkle carrots with the sugar. Roast in the oven until the carrots can be easily pierced with a knife but are not overcooked – about 12 to 14 minutes.
While roasting, whip the feta mixture. In a blender or food processor, blend together the feta, cream cheese and olive oil. Add enough yogurt to create a smooth consistency. Fold in the chopped mint and cilantro.
PREPARE THE SEEDED VINAIGRETTE
Skillet-toast the seeds by placing them in a hot skillet and roasting over medium high heat for approximately 2 minutes or until fragrant and lightly browned. Remove seeds from pan to cool (you will be reusing the pan.) In the seed pan, heat the vinegar and honey. Whisk remaining 3 tablespoons olive oil into the pan. Add seeds back into the pan and turn off the heat.
Create a “swoosh” of whipped cheese mixture across the center of a large serving platter (or individual plates). Do this by placing a spoonful of the cheese mixture on one side of the plate. Use the back of a spoon to smear the mixture across the plate. Place the roasted carrots decoratively over the cheese mixture. Drizzle with the honey/seed mixture. Garnish if desired with a few extra cilantro or mint leaves.