Posted by: marthabernie | February 28, 2014



1 pound, 5 oz mixed ripe tomatoes

2 medium carrots, peeled and shredded

Bunch spring onions, trimmed and chopped

1 red chili, deseeded and finely chopped

1 oz pumpkin seeds (I use sunflower seeds instead)

3 tablespoons extra virgin olive oil

2 tablespoons balsamic vinegar

Chop the large tomatoes, half the smaller ones and put into serving bowl.  Add carrots, onions, chili and seeds, and toss together.  Mix the olive oil with the balsamic, a pinch of salt and lots of ground black pepper.  Pour over the tomatoes and toss together.

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