Orange, olive & red onion salad


4 large oranges

Handful of black olives (pitted)

1 red or pink onion

Extra virgin olive oil

Black pepper

Optional extras

Cubes of salty cheese, pomegranate seeds, baby leaves, thinly sliced fennel, a sprinkle of sumac

  1. Cut the tops and bottoms off the oranges; then, using a small, sharp knife, slice off the skins, removing all traces of the white pith. Slice thinly, removing any pips, or cut out the segments, removing the fibrous flesh. Arrange on a plate.
  2. Thinly slice the onion and lay the slices on top of the oranges.
  3. Drizzle over the olive oil, sprinkle with olives and then grind some pepper over them

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