Carrot salad with orange and olives

by Ursula

Ingredients

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)

Directions

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.

One of the great joys each week is opening up my Free Co. box and discovering what they have sent me. I can then plan my meals around the veg and challenge myself with new recipes and ideas. I'm also supporting a truly sustainable business.

— Hannah

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