Freekeh salad with sticky roasted carrots, goat cheese and pistachios

Name: Freekeh salad with sticky roasted carrots, goat cheese and pistachios
Prep time: 30 min
Cook time: 1 h 10 min
Total time: 1 h 40 min
Cuisine: Australian
Ingredients: 1 1/2 cup dry wholegrain freekeh, not the faster cooking cracked variety. See tips above for substitutions; 5 cups water or a combination of half water, half stock for extra flavour. See tips above; A small pinch of sea salt, if you're using water and not stock; 2 bunches Dutch carrots (total weight about 400g when carrot tops have been cut off); 1 red onion, peeled and cut into wedges; 1 cup (200g) seedless red grapes, washed and halved; Extra virgin olive oil; Sea salt; 1 pomegranate; 1/2 cup (75g) shelled, unsalted pistachios, roughly chopped; 1 big handful fresh parsley leaves, roughly chopped; 1 big handful fresh mint leaves, torn; 150g goat cheese, torn into chunks; 2 Tbsp extra virgin olive oil; 1 Tbsp pomegranate molasses, found at many delis, some supermarkets and specialty grocers; 2 tsp apple cider vinegar