Roasted carrots with orange, lemon and tabbouleh

Method

1. Preheat the oven to 220oC/Fan 200oC.
2. Toss the carrots in a little olive oil, place on a baking tray and roast for 30 minutes, until caramelised and tender.
3. Meanwhile, put the bulgur wheat in a bowl, cover with boiling water, then cover the bowl with a plate or tea towel and set aside for 30 minutes, until tender, or cook to packet instructions.
4. Drain the bulgur wheat, add the chopped parsley, sun-dried tomatoes and mint and toss together. Transfer to a serving plate and scatter over the pomegranate seeds.
5. Combine the lemon and orange zest and juice in a bowl and pour the mixture over the hot carrots. Toss to coat. Add the carrots to the bulgur wheat and drizzle on any of the remaining liquid from the baking tray. Season with black pepper to taste, then sprinkle over the zaatar, pomegranate seeds, mint leaves and serve.