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Nutrition: per serving

  • kcal53
  • fat1g
  • saturates0g
  • carbs9g
  • sugars9g
  • fibre2g
  • protein1g
  • salt0.2g
    low
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Method

  • step 1

    Wash the tomatoes and cut to roughly the same size - halve cherry tomatoes and chunkily dice or wedge big ones. Stir in the red onion. Whisk together mustard, vinegar and honey with some seasoning. Stir through the dressing up to two hours ahead of serving.

Recipe from Good Food magazine, April 2012

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Comments, questions and tips (4)

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Overall rating

A star rating of 4.2 out of 5.7 ratings
Jenny Berki avatar

Jenny Berki

A star rating of 5 out of 5.

Made this with white wine vinegar instead of sherry vinegar, it was lovely! Very simple recipe that looks stunning.

Perfectlypink

A star rating of 5 out of 5.

This went very quickly at a family barbecue in the summer and have now used for a Christmas buffet, very popular, will be using regularly, delicious.

paulc24 avatar

paulc24

A star rating of 4 out of 5.

Lovely! Very tasty and different!

pippidoodle

Made a tester of this tonight for a barbecue on Saturday. So glad I did! It was awful! So tart, sharp & sour! Far too strong & for me it just didn't work at all!

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