Mix crème fraiche and yoghurt together in a small bowl. Season with salt and set aside in fridge until needed.
Peel and grate carrots. Place into a small saucepan with butter, cover and cook over low heat until carrots are soft and tender, about 20-25minutes. Drain butter and season carrots with salt to taste. Set aside until needed.
Wash both freekeh and quinoa in a sieve under running water. Place into a medium saucepan and cover with water. Simmer over low heat until al dente, about 15 minutes. Drain and set aside until needed.
Place nuts on roasting tray and roast until golden, about 5 minutes. When roasted, remove from oven and set aside on the tray until needed.
To serve, spoon crème fraiche mix in to the idle of the serving plate.
Top with combined grains and nuts and season with salt. Top with Confit Carrot.