Wash the carrots, halve any larger ones, then place in a large cold non-stick frying pan with 1 tablespoon of olive oil and a pinch of sea salt and black pepper.

Put on a medium-high heat for 15 minutes, or until golden and tender, tossing regularly.

Meanwhile, halve the pomegranate, squeeze the juice from one half through a sieve into a large bowl, add 1 tablespoon of red wine vinegar and 2 teaspoons of extra virgin olive oil.

Finely chop the top leafy half of the mint (reserving a few nice leaves), stir into the bowl, then taste and season to perfection.

Transfer the carrots to the dressing bowl, while you toss the grains in the pan for 1 minute with a splash of water to warm through.

Tip into the bowl and mix with the dressed carrots, then divide between your plates.

Holding the remaining pomegranate half cut side down in your fingers, bash the back of it with a spoon so all the seeds tumble over the salads.

Crumble or grate over the feta, sprinkle over the reserved mint leaves, and tuck in.