Summary

Ingredients

• 330 g cocktail or date tomatoes (yellow and red)
• 175 g zucchini (yellow and reen)
• 3 spring onion (s)
• 0.5 teaspoon ½ mustard, medium hot
• 0.5 teaspoon ½ honey
• 1 tablespoon balsamic vinegar, lighter
• 1 tablespoon olive oil
• Herbs, fresh (chives, cress, basil)
• salt and pepper
• chilli salt

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Instructions

1. Halve or quarter the tomatoes (depending on size). Quarter the zucchini and cut into thin slices. Clean the spring onions and cut into fine rings.
2. Put the vegetables in a bowl.
3. Whip the ingredients for the dressing including the herbs in a bowl until creamy, pour over the sliced tomatoes, courgettes and spring onions and mix well.