Roast Carrot Salad With Toasted Pine Nuts, Pomegranate & Bulgur Wheat

ABOUT THIS POT 
The carrots are roasted with chilli and garlic and served with fresh flat leaf parsley and a chickpea, baby spinach and bulgur wheat salad. Finished with toasted pine nuts and pomegranate. Served with a fresh spinach & basil pesto dressing.
   
THE FINEST INGREDIENTS
carrot * Chantenay carrot * pomegranate * pine nuts * fresh red chilli * thyme * Aleppo chilli * garlic * honey * orange * bulgur wheat * chickpeas * spring onion * flat leaf parsley * cinnamon * spinach * allspice * sherry vinegar * olive oil * salt & pepper
  
HOW IT ARRIVES 
Ready to eat. If you aren't eating straight away, we recommend storing in a fridge below 5°c.