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Late-summer tomato & carrot salad

Late-summer tomato & carrot salad

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A star rating of 4.7 out of 5.6 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • No cook
  • Easy
  • Serves 6

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

  • Gluten-free
  • Healthy
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal113
low infat8g
saturates1g
carbs8g
sugars7g
fibre3g
protein2g
salt0.1g
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Ingredients

  • 600g mixed ripe tomato , such as red and yellow cherry, plum and medium vine
  • 2 medium carrots , peeled and finely shredded or grated
  • bunch spring onions , trimmed and finely chopped
  • 1 red chilli , deseeded and finely chopped
  • 25g pumpkin seed
  • 3 tbsp extra virgin olive oil
  • 2 tbsp balsamic vinegar

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.

Goes well with

Recipe from Good Food magazine, September 2013

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Overall rating

A star rating of 4.7 out of 5.6 ratings
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