Root Vegetable Salad with a Warm Balsamic and Chilli Dressing

For the Salad 
100g of salad leaves of your choice 
6-8 baby carrots  
4-6 cooked beetroot (not in vinegar) 
2-3 echalion shallots 
1/4 cup of bulgar wheat 
1/4 cup of toasted flaked almonds 
100g of feta cheese cut into cubes 
For the Dressing 
2tblsp of balsamic vinegar 
4tblsp of olive oil 
A good pinch of salt 
1 tsp of dried chilli flakes or to taste 



1. Boil the bulgar wheat in boiling salted water till it is cooked but still has a bite. Drain and set aside to dry. 
2. Cut the baby carrots in half and boil for 2-3 minutes. Tip into ice cold water and drain and set aside. 
3. Cut each beetroot into four chunks. 
4. Cut the shallots lengthways and in a very hot and dry pan char them from each side and let them cool. 
5.Now toss together all of the salad ingredients and put on a platter. 
6. For the dressing warm some olive oil on a very low heat, mix in the balsamic vinegar and salt. Pour on top of the salad and sprinkle with chilli flakes. Serve warm.