Chop the large tomatoes, and tip into a large serving bowl. Add the carrots, chives, chilli and pumpkin seeds, and toss together.
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.
Recipe from Good Food magazine
600g mixed ripe tomatoes, such as red and yellow plum and medium vine - not cherry
2 medium carrots, peeled and finely shredded or grated
1 tbsp chopped chives
1 red chilli, deseeded and finely chopped
25g pumpkin seeds
3 tbsp extra virgin olive oil
2 tbsp balsamic vinegar