Put the bulghar and sultanas in a bowl
and pour over the hot stock. Cover with
cling film and leave for 20-30 mins for
the liquid to be absorbed. Once
absorbed, run a fork through the grains
to separate. Leave to cool.
Add the carrots, pumpkin seeds,
hazelnuts, lemon juice and rapeseed
oil, and season. Mix well and transfer
to a large serving bowl.