Monday, May 26, 2014

This first one incorporates both the olive and the orange. It is simple, refreshing and excellent as a starter or an accompaniment to meat and poultry grills.

Serves: 4-6
Prep. Time: 10 min
Cooking Time: none

  • 4 large oranges, peeled, white membrane removed 
  • 20–30 black olives, washed and stoned 
  • Juice 1 small lemon 
  • 1 teaspoon salt 
  • ¾ teaspoon cumin 
  • ½ teaspoon chilli pepper or harissa 
  1. Divide the oranges into segments and cut each of them into 3 pieces. 
  2. Place in a salad bowl with the remaining ingredients and toss thoroughly. 
  3. Refrigerate before serving.


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