I’m not sure whether this should be a salad, a garnish, or a salsa, but what isn’t it doubt is how great it both looks and tastes. Even better, it doesn’t take very long to put together at all (depending of course on how upset you get about visible pith). This is inspired by a recipe I saw on the fabulous Sabrina Ghayour’s Instagram. I’ve not actually seen the recipe, but this is how I imagine it works. We tend to think of orange as an after-dinner snack or pudd, but it carries savoury flavours well. Particularly in the summer, it goes well as a side to oily fish or anything with feta or halloumi in.
What's the A to V?
Oranges are famed for their vitamin C content, but they also contain potassium, folate, and vitamin A.
Ingredients (serves 4 as a side):
2-3 oranges
10-12 green olives (I’ve used nocellara olives here but it shouldn’t really matter)
Half a small red onion
Parsley, finely chopped
Salt and pepper
Olive oil
Method
Optional, but I find macerating onions makes them more palatable raw. To do this, very finely slice your onion and place them in a small bowl. Squeeze half a lemon (or any spare orange juice) over the onion along with a pinch of salt. Gently stir and leave to soften for anywhere between 30 and 120 minutes depending on how much time you have. If you’re not macerating your onion, just make sure the onion is finely sliced.
To prepare the oranges, slice the skin and as much of the white pith away from the oranges as possible. Then slice into slim discs.
Arrange on a plate and sprinkle your onion, parsley and olives on top. To finish, drizzle over a little olive oil and season with a pinch of salt and pepper (optional).