Roasted Vegetables

1. Pre-heat the oven to 450 fahrenheit (230 celcius) and prep the vegetables for roasting. Cut the broccoli and cauliflower into similar sized florets, mince the garlic, drain the chickpeas, thinly slice the shallot and julienne the carrots. By julienning I mean cutting the carrot into thin strips, I use a potato peeler or Norwegian cheese slicer for this. 
2. Add all the vegetables to a baking tray and in a small bowl; combine za'atar, olive oil, salt and pepper. Drizzle this mixture over the vegetables and give it a good mix. Bake for 20 minutes or until vegetables are tender. 

Meanwhile

1. Cook bulgur according to package instructions, but for better flavor swap the water with vegetable stock.
2. To make the garlic yogurt dressing, simply mix all the ingredients together. Taste and adjust seasoning accordingly.
3. Prepare the feta cheese: add the block of feta cheese to an oven safe small dish, drizzle with honey, sprinkle with salt and pepper. Place the thyme in the dish. The last ten minutes of the vegetables roasting, add the feta cheese (if you don't mind cold vegetables, you can also wait). Put the broiler on the last couple of minutes, until the feta cheese is golden.
4. Prepare the toppings: chop the dates, open the pomegranate and dry roast the pine nuts. Add the pine nuts to a dry non-stick pan and roast on medium high heat until they get browned and smell nutty.

Assemble

1. Divide the baked feta cheese, the bulgur and the vegetables among the plates. Top each with chopped dates, roasted pine nuts and pomegranate, then finally dollop garlic yogurt dressing on top. Sprinkle with chopped parsley if you're feeling fancy, and a lemon wedge on the side.