Combine the olive oil, harissa paste, cumin powder, coriander powder, and honey in a bowl. Season with salt and pepper.
Cut the potatoes in half and cut the cauliflower into florets.
Place the potatoes and cauliflower into an oven dish and add the seasoning mixture.
Mix well to ensure the potatoes and cauliflower are evenly coated in the mixture.
Place in the oven for 20-25 minutes until golden brown and crispy.
Finely chop the garlic, shallot, mint, parsley, coriander and dill.
Mix the yoghurt, chopped herbs, garlic, and shallot. Season with salt and pepper.
Finely spread the yoghurt onto the bottom of a serving platter and top with the roasted potatoes and cauliflower. Sprinkle with some additional chopped herbs and serve.
