Preheat your oven to 200°C/Fan 180°C/Gas 6. Slice the tops off the carrots (give a handful of the tops a rinse and set to one side). Scrub the carrots and slice them into thick batons. Add the carrots to a large roasting tin and season with 1 tsp baharat and a pinch of salt and pepper. Pour over 1 tbsp olive oil and toss to coat. Slide the carrots into the oven for 25-30 mins, till tender and caramelised.

Fill your kettle and boil it. Tip the bulgar wheat into a heatproof bowl and add 200ml boiling water. Swirl with a fork, pop a plate on the bowl and set aside to soak for 15-20 mins. The bulgar wheat will soak up the water and become tender.

Line a small baking dish with greaseproof paper. Break the block of feta in half and pop both halves into the lined dish. Drizzle over 2 tbsp honey and scatter over the thyme leaves. When the carrots are about halfway through their cooking time, slide the feta into the oven on the shelf below and bake for 12-15 mins, till golden at the edges.

Meanwhile, peel and thinly slice the red onion. Peel and finely chop the garlic. Add the onion and garlic to a small bowl. Grate over the orange and lemon zest, and squeeze in the juice from both. Add a pinch of salt and pepper and stir well. Set aside to quick pickle.

Finely chop the reserved carrot tops. Roughly shred the rocket. When the bulgar has cooked, fluff up the grains with a fork. Stir through the chopped carrot tops and rocket. Fold in the quick-pickled red onions and citrus juice.

Divide the bulgar wheat between a couple of plates. Top with the carrots, dollops of turmeric houmous and the baked feta to serve.