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About this recipe: Different colours and varieties of tomatoes tossed with a garlic vinaigrette, served on a bed of lettuce with pumpkin and sunflower seeds sprinkled on top. Yum!
For a tomato and black olive salad, slice about 550 g ripe tomatoes and arrange on a serving platter. Top with 100 g thinly sliced spring onions and drizzle over 1 tbsp extra virgin olive oil and the juice of ¼ lemon. Arrange 8 black olives, halved and stoned, on top and sprinkle with 2 tbsp chopped parsley. * Make a salad of fresh and sun-dried tomatoes. Cut 6 ripe tomatoes into thin wedges and put them in a mixing bowl. Thinly slice 3 sun-dried tomatoes and add to the bowl. Make a vinaigrette by whisking 1½ tbsp of the oil from the jar of sun-dried tomatoes with 1½ tsp wine vinegar and seasoning to taste. Drizzle over the tomatoes and marinate briefly. Arrange 100 g rocket leaves on 4 plates and divide the tomatoes among them. Sprinkle with 2 tbsp toasted pine nuts and serve. * Try a cherry tomato and sugarsnap peas salad. Trim 250 g sweet peas and steam for about 3 minutes or until tender but still crisp. Refresh under cold running water, then cool. Mix with 375 g chopped tomatoes, and 6 thinly sliced green onions. Make the garlic vinaigrette as in the main recipe and drizzle it over the tomatoes and peas. Add 3 tbsp chopped fresh mint, or 1 tbsp each chopped fresh tarragon and parsley, and toss to mix.
Pumpkin seeds are one of the richest vegetarian sources of zinc, a mineral that is essential for the functioning of the immune system and for growth and wound healing. They are a good source of protein and unsaturated fat and a useful source of iron, magnesium and fibre. * Tomatoes are a rich source of vitamin C, important for maintaining immunity and healthy skin. The vitamin C is concentrated in the jellylike substance surrounding the seeds.
Excellent source of niacin, vitamin A, vitamin B1, vitamin B6, vitamin C, vitamin E. Good source of copper, folate. Useful source of iron, zinc.