Ingredients
- 50g pine nut
- 2 x 110g packs salad leaves (we used bistro salad with red chard)
- 200g SunBlush tomato, roughly chopped
- 200g black olive (niçoise are great)
- 1 tbsp sundried tomato paste
- 1 tbsp balsamic vinegar
- 5 tbsp olive oil
Personal Notes
Comments