Roasted carrots with orange, lemon and tabbouleh

Ingredients

• 6 medium-sized carrots, skin on and sliced lengthways
• A drizzle of olive oil
• 120g bulgur wheat
• Large bunch fresh parsley, chopped
• 30g sun-dried tomatoes, roughly chopped
• Large bunch of fresh mint, chopped
• A scattering of pomegranate seeds
• 1 large orange, zest and juice
• 1 large lemon, zest and juice
• 1 teaspoon zaatar
• Freshly ground black pepper, to taste
• Small handful pomegranate seeds
• Small handful fresh mint leaves