Light the Acacia charcoal and Binchotan and fully open the slides of the Shichirin. Make sure the Shichirin is thoroughly hot and place the grill on the Shichirin.
Peel and halve the carrots. While doing so, retain some of the green of the foliage to present the carrots nicely. In a bowl, mix the harissa, honey, olive oil and some Japanese Szechuan Pepper and Japanese Smoked Salt. Add the carrots and stir them into the harissa mixture.
Now roast the carrots all around on the Shichirin until they blister, about 3 to 4 minutes per side. Afterwards, remove the carrots from the grill and sprinkle with some thyme.
Meanwhile, whisk the feta with ricotta until fluffy and garnish with Japanese Smoked Salt and Japanese Szechuan Pepper. Spread the feta on a plate and add some olive oil and the carrots. Finally, finish with some thyme and serve.