The main component of this dish is quartered piccolo tomatoes, a finely diced small onion, black pepper, and red pesto sauce (tomato, olive oil, basil, and parmesan cheese). Carrot was finely diced by a Kenwood chopper, after being batonned. I made a potato salad with boiled potato, mayonnaise, and coriander leaf. Served with a bistro leaf salad (lettuce), drizzled in a little olive oil.
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