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- 50g pine nuts
- 2 x 110g packs salad leaves (we used bistro salad with red chard)
- 200g SunBlush tomatoes , roughly chopped
- 200g black olives (nioise are great)
- 1 tbsp sundried tomato paste
- 1 tbsp balsamic vinegar
- 5 tbsp olive oil
Directions:View on BBC Good Food
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