Rukmini Iyer Roasted Carrot, Courgette and Bulgur Salad

Ingredients

• 200g bulgur wheat
• 100g dates, halved
• 400ml vegetable stock
• 1 tbsp olive oil
• 1 tsp sea salt
• 2 heaped tbsp za’atar
• 150g baby carrots, halved legnthways
• 100g baby courgettes, halved lengthways
• 100g pistachios, roughly chopped
• 2 tbsp extra virgin olive oil
• 1 lemon, zest and juice
• 1⁄2 tsp honey
• A big handful of fresh mint