Image by Ian Wallace
Ingredients (6)
- 4 oranges, peeled, segmented, excess juice reserved
- 1 x 250g punnet cherry tomatoes, halved
- 80g (1/2 cup) pitted black olives
- 60ml (1/4 cup) extra virgin olive oil
- Salt & freshly ground black pepper
- 1/2 cup loosely packed fresh basil leaves
Method
- Step 1 Place orange, tomato and olives in a large bowl and gently toss to combine.
- Step 2 Whisk together the reserved orange juice and olive oil in a small bowl. Season with salt and pepper. Drizzle over the orange mixture. Cover with plastic wrap and place in the fridge for 30 minutes to develop the flavours.
- Step 3 Add basil to the orange mixture and toss to combine. Serve with blackened salmon with garlic crushed potatoes (see related recipe).