Bulgur with Roasted Carrots & Feta

Spread the carrot over a parchment-lined baking sheet and roast in the oven for 20 - 25 minutes. Toss halfway, adding some more olive oil if necessary. The carrot is done when the ends start to turn brown and the inside is soft.

Prepare the stock in a pan with lid and bring to a boil. Boil the bulgur for 10 minutes until the bulgur is cooked through and all the stock is absorbed. Stir regularly.

Press or mince the garlic. Finely chop the onion. Heat a drizzle of olive oil in a frying pan over medium-high heat, then fry the onion and garlic for 2 - 3 minutes. Add the honey and harissa, cook for about 30 seconds until fragrant, then stir through the bulgur straight away.

Add the spinach to the bulgur in batches, making sure to it stir through well. Roughly chop the roasted almonds and set aside.