Spicy orange and olive salad
This zingy little salad conjures up lunches in the Moroccan summer heat, shaded under an orange tree.
4 large oranges, peeled and with the pith and membrane removed
About 20 pitted green olives, sliced
Juice of 1 lemon
1 tsp salt
1 tsp ground cumin
1/2 tsp harissa paste
1. Divide the orange into segments and split the segments into chunks with your fingers, put into a salad bowl.
2. Add all the other ingredients to the salad bowl and mix well.
3. Chill the salad before serving.
4. Serve as part of a mixed starter. It is also lovely with char-grilled lamb.
Serves 6
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