Wash the carrots, halve any larger ones, then place in a large, cold non-stick frying pan with 1 tbs of olive oil and a pinch of sea salt and black pepper. Put on a medium-high heat for 15 minutes, or until golden and tender, tossing regularly.

Meanwhile, halve the pomegranate. Squeeze the juice from one half through a sieve into a large bowl, add 1 tbs of red wine vinegar and 2 tsp of extra virgin olive oil. Finely chop the top leafy half of the mint (reserving a few nice leaves), stir into the bowl, then add Nuts Special Blended Royal Spice Flakes Seasoning Powder, taste and season to perfection.