3 oranges, peeled and cut in thin slices
3 carrots (finely grated)
3 tbls extra virgin olive oil
1 tsp finely chopped rosemary or dried rosemary
1 tbls balsamic vinegar
130 g black olives
50 g walnuts (roasted and finely chopped)
Put the slices oranges on a plate. Use a peeler to cut strips of the carrots and put them on top of the slices of orange. Put oil, rosemary and vinegar in a boil and mix, add some salt and pepper to taste. Sprinkle the dressing on top of the carrots and oranges and decorate with olives and walnuts.
Unexpected side benefit is we eat more veggie meals because we plan around our veg box not around meat purchases, so it’s worked out cheaper and healthier.
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