05 Apr ORANGE AND RED ONION SALAD WITH CUMIM
6 oranges, seedless
1 red onion
2 tbsp cumin seeds
1 tsp fresh ground pepper
2 tbsp fresh mint, chopped
1/4 cup olive oil
fresh mint sprigs and black olives
– Slice the oranges thinly, working over a bowl to catch any juice. Then holding each orange slice in turn over the bowl, cut around with scissors to remove the peel and pitch. Slice the onions thinly and separate the rings.
– Arrange the orange and onion slices in layers in a shallow dish, sprinkling each layer with cumin seeds, black pepper, mint, olive oil and salt to taste. Pour over the orange juice left over from slicing the oranges.
– Leave the salad to marinate in a cool place for about 2 hours. Just before serving, scatter the salad with the mint sprigs and black olives.