Preheat the oven to 210°C/190°C fan and line a large tray with baking parchment. Cut the carrots into 2-3 cm pieces, cut on the angle and cut the cooked beetroot into wedges around the same size. Tumble them onto a large baking tray so everything sits in one layer and drizzle with about 1/2 of the extra virgin olive oil, half of the pomegranate molasses the cumin seeds, chilli flakes and season generously with salt and pepper. Place the tray into the oven to roast for 35 minutes until the carrots are tender and caramelised.

Meanwhile, cook the grains in boiling salted water (add a veggie stock cube for extra flavour) for 12-15 minutes until tender. Skim off the scum as the grains boil. Once cooked, drain and leave to cool while you wait for the carrots to cook and you make the dressing.

Place the tahini, natural yoghurt, grated garlic and remaining pomegranate molasses into a small bowl. Season with salt and pepper and loosen the sauce with the lemon juice and the same amount of warm water. The dressing should be the consistency of double cream so add a little more water if needed.

Once the carrot and beetroot are nearly cooked scatter over the broccoli and cook for a further 10 minutes. Once the broccoli is cooked and the carrots caramelised, remove them from the oven and toss with the cooked grains. Drizzle over the tahini dressing and a little more pomegranate molasses if you wish and pile onto plates. To make it really special, crumble over a little feta cheese, which is totally optional and finish with the sliced spring onions. Enjoy while warm.