Empeltre & Orange
Salad
Serves 4 - 6
Prep 15 minutes
Serve with grilled meats, roast chicken, hummous and bread...
Cut the top & bottom off each orange. Stand on one end and cut off the peel into strips so the pith and membrane is removed. Slice each orange into thin, horizontal slices. Reserve any juice and arrange the oranges on a platter / plate.
Slice the onion into thin rings and scatter across, with the olives.
Whisk together all the orange juice, olive oil, pepper and paprika. Drizzle over the salad.
Scatter the toasted cumin seeds and coriander leaves over the salad and serve.
Ingredients
- 3 large oranges
- 1 small red onion
- 2-3 tbsp orange juice
- 2 tbsp Brindisa Arbequina oil
- 1/4 tsp freshly ground black pepper
- 80g Brindisa Empeltre olives
- 1/4 tsp Santo Domingo sweet smoked paprika
- 1/4 tsp cumin seeds, toasted
- 6 tbsp fresh coriander leaves