Balsamic Peas + Thyme–Roasted Carrots w/ Wholewheat Bulgur

balsamic peas and thyme roasted carrots w wholewheat bulgar 1

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  1. 200 g Snow Peas, peas and shells
  2. 1 medium carrot
  3. 4 Red radish bulbs
  4. 5 sprigs of fresh Thyme
  5. 2 tbspns of balsamic vinegar
  6. 200 g cooked wholewheat bulgur
  7. A handful of walnuts
  8. Salt
  9. Extra virgin olive oil
  • Peel and chop the carrot, and chop about 1/4th of the shells of the snow peas. Leave the rest as it is. Wash and chop the radish into thin circles.
  • In a pan on low heat, add a tbspn of oil and fry the thyme sprigs for 20 seconds, add the carrots, fry them till lightly golden and then set the thyme and carrots aside;
  • In the same pan, add all the pea shells, and add balsamic vinegar, and toss for 20 seconds, set aside.
  • Arrange the salad, by placing the wholewheat bulgur first, and then the vegetables. Top the whole dish off with fresh thyme, walnuts and peas; serve warm!
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