4 large oranges
Handful of black olives (pitted)
1 red or pink onion
Extra virgin olive oil
Cubes of salty cheese, pomegranate seeds, baby leaves, thinly sliced fennel, a sprinkle of sumac
- 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.
- Thinly slice the onion and lay the slices on top of the oranges.
- Drizzle over the olive oil, sprinkle with olives and then grind some pepper over them