Late-summer tomato & carrot salad - Good Food Middle East
This vibrant vegetarian side dish is dressed with chilli, spring onion and balsamic vinegar, then sprinkled with crunchy pumpkin seeds
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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
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