Prep: 15 mins No cook
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
Ingredients
- 600g mixed ripe tomato, such as red and yellow cherry, plum and medium vine
Tomato
toe-mart-ohA member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…
- 2 medium carrots, peeled and finely shredded or grated
Carrot
ka-rotThe carrot, with its distinctive bright orange colour, is one of the most versatile root…
- bunch spring onions, trimmed and finely chopped
Spring onion
sp-ring un-yunAlso 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
bal-sam-ick vin-ee-gahTrue Balsamic vinegar is an artisan product from Modena, in Emilia Romagna, Italy, and is made…
Method
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.
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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