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Halve the carrots, drizzle with olive oil and salt and roast in the oven for 35 minutes.
Meanwhile, make the dressing. Mince the garlic into a bowl and squeeze over the lemon juice whilst you chop the parsley and pistachios. Add them to the bowl and then top it up with olive oil and season to taste.
In a food processor, blend the tahini, garlic clove, lemon juice and salt and slowly add the water until it becomes thick, fluffy and creamy.
Swirl the whipped tahini on a plate, top with the carrots, pistachio parsley dressing and pomegranate seeds.