As mouth-watering as it can get.
4 sweet organic oranges, peeled and sliced horizontally
1 cup black olives
1 cup sliced radish
2 fennel bulbs, washed and sliced thinly
Dressing:
1/3 cup lemon juice
2/3 cup extra virgin olive oil (organic if you can get)
Himalayan salt
Black pepper
Fresh thyme
Touch of fresh ginger, grated
1 cup black olives
1 cup sliced radish
2 fennel bulbs, washed and sliced thinly
Dressing:
1/3 cup lemon juice
2/3 cup extra virgin olive oil (organic if you can get)
Himalayan salt
Black pepper
Fresh thyme
Touch of fresh ginger, grated
Serves 6.
Toss the salad ingredients together and
blend the dressing ingredients. Pour over the salad and allow to stand
for half an hour to infuse the flavours.
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