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Rebecca Mustard
Tomato salad with bread
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Ingredients
Directions
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Cut the bunch in thin rings. Chop the basil and the oregano coarsely.
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Cut the slices of bread with crust into cubes. Roast them in a hot frying pan until they are golden brown and dry. Let the cubes of bread cool down.
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Cut the tomatoes into quarters and mix them in a lunch bowl with spring onions, basil, oregano, vinegar and olive oil. Add some salt and freshly ground black pepper. Close the bowl well.
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Take the cubes of bread in a separate container and scoop them through the tomato salad just before lunch.
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Nutrition
500Calories
Fat52% DV34g
Protein18% DV9g
Carbs12% DV37g
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