Carrots: In a saute pan lightly coated with olive oil on medium-high heat, lightly sear off the carrots, 2-3 minutes.
Add the honey, remaining 1 tsp lemon juice, and butter. Remove, drain and allow to cool slightly.
Smoked Yogurt: Place the yogurt in a wider shallower container (this way the smoke flavor incorporates faster), place that container in a larger container, place a small handful of woodchips in a foil bowl, light on fire…allow to burn and then blow out, creating the smoke.
Place the bowl of chips in the larger container next to the one holding the yogurt.
Cover the entire vessel with foil tightly.
Allow to sit for 20 min, stir, and then repeat until the smoke flavor is to your liking
To serve: Spread ¼ cup of the yogurt on each of the plates.
In a large mixing bowl toss the corn, snow peas, feta, torn mint leaves, a drizzle of olive oil, salt to taste, black pepper to taste.
Place mixture over the yogurt. Place 4-5 carrots on top.