Preheat the oven to 200˚C (400˚F). Clean the carrots and cut big ones in half over the length. Or in quarters if they are really big.
Divide the carrots over a baking tray and sprinkle with some olive oil, pepper and salt. Roast the carrots in the oven for about 20 to 30 minutes or until they are cooked through. Rinse the lentils and let them drain.
Take a large bowl and spread the lentils and carrots in the bowl. Sprinkle with the pomegranate and the crumbled feta.
Make a dressing by combining the mayonaise, tahin and lemon juice together to make a smooth sauce. Add pepper and salt to taste if needed.