Orange roasted carrots, fennel and freekeh salad with feta and pomegra – Lucy's Dressings

Ingredients

• 400g bunched carrots, cut in half lengthways
• 1 large red onion , cut into wedges
• 2 small bulbs fennels cut into wedges
• 3 strips of orange
• 2 tsp coriander seeds, roughly crushed
• 2 tbs olive oil
• 250g packet of Merchant Gourmet Freekeh
• 75g pistachio, lightly toasted and roughly chopped
• 1 pomegranate , seeded
• Large handful of both mint and flat leaf parsley roughly chopped
• Lucy’s Original French Dressing
• 150g feta , roughly broken into chunks