Cumin Roasted Carrot Ribbon Salad

Preheat the oven to 180°C Fan (200°C).

Peel the carrots into ribbons, then chop any remaining core into matchsticks and spread evenly across a large baking tray. Sprinkle with 1 teaspoon of the cumin and 1 tablespoon of olive oil, then mix until coated. Roast for 10 minutes, flipping half way.

Meanwhile, put the yoghurt, lemon zest and juice, and the remaining 1 teaspoon of cumin into a jar with a pinch of salt and 1 tablespoon of olive oil. Pop the lid on and shake to combine. Add 1-2 tablespoons of water until you reach the desired consistency.

To serve, mix the grains, carrots and cucumber together, then place into bowls. Top with the yoghurt dressing and a handful of pomegranate seeds if desired.