Carrot salad with orange and olives
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)
It's fun and challenging to cook with what's available and the produce is so much fresher than anywhere else. Our family loves Ooooby!
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