Tomato picadillo recipe

  • Serves 4
  • 20 mins to prepare and 5 mins to cook
  • 116 calories / serving
  • Healthy
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Combine all the vegetables in a large mixing bowl and toss well to combine. Chill until ready to serve. When ready to serve, whisk together the olive oil and sherry vinegar.

Dress the vegetables with this mixture and toss well again to coat thoroughly. Season to taste, then stir in the parsley. Spoon into serving bowls and serve.

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  • Ingredients

  • 6 large plum tomatoes, de-seeded and finely diced
  • 2 large red onions, finely diced
  • 2 red peppers, de-seed and finely diced
  • 2tbsp parsley leaves, finely chopped
  • 30ml extra-virgin olive oil
  • 30ml sherry vinegar
  • salt
  • pepper
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  • Energy 484kj 116kcal 6%
  • Fat 5.2g 7%
  • Saturates 0.8g 4%
  • Sugars 13.2g 15%
  • Salt 0.3g 5%

of the reference intake
Carbohydrate 15.2g Protein 2.8g Fibre 4.9g


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