Late-summer tomato & carrot salad
- Preparation and cooking time
- Prep:
- No cook
- Easy
- Serves 6
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Showing items 1 to 3 of 6
- 600g mixed ripe tomatosuch as red and yellow cherry, plum and medium vine
- 2 medium carrotspeeled and finely shredded or grated
- bunch spring onionstrimmed and finely chopped
- 1 red chillideseeded and finely chopped
- 25g pumpkin seed
- 3 tbsp extra virgin olive oil
- 2 tbsp balsamic vinegar
Nutrition: per serving
- kcal113
- fat8glow
- saturates1g
- carbs8g
- sugars7g
- fibre3g
- protein2g
- salt0.1g
Method
step 1
Chop the large tomatoes, halve the cherry ones and tip into a large serving bowl. Add the carrots, spring onions, chilli and pumpkin seeds, and toss together.
step 2
Mix the extra virgin olive oil with the balsamic, a pinch of salt and a good grinding of black pepper. Pour over the tomatoes and toss together.
