Balsamic Peas + Thyme–Roasted Carrots w/ Wholewheat Bulgur

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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 1/4^th 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!