Late-summer tomato & carrot salad

Late-summer tomato & carrot salad

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(1 ratings)

Prep: 15 mins No cook


Serves 6
This vibrant vegetarian side dish is dressed with chilli, spring onion and balsamic vinegar, then sprinkled with crunchy pumpkin seeds

Nutrition and extra info

  • Healthy
  • Gluten-free
  • Vegetarian

Nutrition: per serving

  • kcal113
  • fat8g
  • saturates1g
  • carbs8g
  • sugars7g
  • fibre3g
  • protein2g
  • salt0.1g
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  • 600g mixed ripe tomato, such as red and yellow cherry, plum and medium vine



    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • 2 medium carrot, peeled and finely shredded or grated



    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • bunch spring onions, trimmed and finely chopped
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • 1 red chilli, deseeded and finely chopped
  • 25g pumpkin seed
  • 3 tbsp extra virgin olive oil
  • 2 tbsp balsamic vinegar
    Balsamic vinegar

    Balsamic vinegar

    bal-sam-ick vin-ee-gah

    True Balsamic vinegar is an artisan product from Modena, in Emilia Romagna, Italy, and is made…


  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.

  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.

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Comments (1)

melanieconstuble's picture

Tried this recipe last night for a dinner party with friends. Everyone loved it, especially the small chili pepper "kick".

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