Preheat the oven to 200C/gas mark 6.
Trim the carrot tops from the carrots and set tops aside. Bring a pan of salted water to the boil. Add the whole carrots and cook for 5 mins, then drain and return to the pan. Cover with a lid and steam dry for several minutes.
Put the carrots in a roasting pan and drizzle with a dash of olive oil and season with salt. Transfer to the oven and roast for 30-40 mins, or until tender and lightly browned.
Meanwhile, make the carrot top pesto. Combine carrot tops, garlic, parmesan, 4 tbsp olive oil, orange juice and zest, pine nuts, and a pinch of salt in a small blender and mix until combined. Taste - adjust the seasoning if necessary.
Combine harissa and 1 tbsp olive oil and mix well.
Heat a pan over medium heat and lightly toast the pumpkin seeds until they puff up. Take care not to burn.
To serve, spread the ricotta on a large serving plate. Top it with the carrots, then drizzle over the pesto and harissa oil, and sprinkle over the pumpkin seeds.
