Late-summer tomato & carrot salad
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Late-summer tomato & carrot salad

By Angela Boggiano

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

  • Prep:15 mins
    No cook
  • Serves 6
  • Easy

Nutrition per serving

  • kcal 113
  • fat 8g
  • saturates 1g
  • carbs 8g
  • sugars 7g
  • fibre 3g
  • protein 2g
  • salt 0.1g

Ingredients

  • 600g mixed ripe tomatoes, 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 seeds
  • 3 tbsp extra virgin olive oil
  • 2 tbsp balsamic vinegar

Method

  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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