Creamy leek, potato & ham pie
Make your own shortcrust pastry then fill with sweet leeks, Lancashire cheese, cooked ham and a chive and crème fraîche sauce
Late-summer tomato & carrot salad
Serves 6
Easy
Prep:
No cook
This vibrant vegetarian side dish is dressed with chilli, spring onion and balsamic vinegar, then sprinkled with crunchy pumpkin seeds
Skip to ingredients
- 600g mixed ripe tomatosuch as red and yellow cherry, plum and medium vine
- 2 medium carrotspeeled and finely shredded or grated
- bunch spring onionstrimmed and finely chopped
- 1 red chillideseeded and finely chopped
- 25g pumpkin seed
- 3 tbsp extra virgin olive oil
- 2 tbsp balsamic vinegar
Nutrition: per serving
- kcal113
- fat8glow
- saturates1g
- carbs8g
- sugars7g
- fibre3g
- protein2g
- salt0.1g
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.
