Ingredients

• 2 tomatoes 1 small shallot, peeled and finely chopped
• 3 tbsp Oleifera cold-pressed rapeseed oil
• 1 tbsp red wine vinegar
• 1 tsp sugar
• 1 tsp fresh oregano leaves, chopped
• 2 tsp wholegrain Dijon mustard (with seeds)
• sea salt and black pepper