Wash carrots and halve any larger ones lengthwise. Add to frypan with a little oil and season. Put on medium high heat for 15 minutes, tossing often, until golden and tender.

Halve pomegranate and squeeze juice from half through sieve in to bowl. Add red wine vinegar and 2 tsps evoo. Add finely chopped half of the mint leaves and season. Add carrots to bowl and toss.

Warm through pre-cooked grains for 2 mins with a little water then add to bowl and toss.

Plate up. Add seeds from second half of pomegranate. Crumble over feta and sprinkle over remaining mint leaves.