ORANGE, OLIVE AND ONION SALAD

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INGREDIENTS

(MAKES 4)
4 big oranges
1/2 red onion, very thinly sliced into half-moons
2 handfuls of green olives, pitted
few sprigs of mint, leaves picked, rolled up tightly, and thinly sliced into ribbons
good handful of pine nuts (toasted)
2 pinches of pul biber chile flakes
extra virgin olive oil, for drizzling
Sea salt flakes and black pepper

APRON

Classic Orange

Filed in Recipes

ORANGE, OLIVE AND ONION SALAD

I know this recipe sounds pretty random but trust me, it’s delicious! I absolutely love olives and oranges (granted usually separately) so when Sabrina Ghayour suggested this combination I was intrigued. I’m a huge fan of Sabrina’s food and forever grateful to her for the introduction into true Persian cooking. This salad complements her Eastern flavours beautifully so it’s a perfect side for a Persian Feast or it’s simply perfect on it’s own! It’s refreshing and juicy with a gentle sweetness and acidity that cuts through the spice and chile heat perfectly.

METHOD

Apron on

Using a sharp knife to peel the oranges.
Cut a round disk of peel off the top and base of the orange. Then, working from the top of the fruit downward, cut away the remaining peel and pith in strips until the entire orange is peeled.
Slice the orange widthwise into 4 or 5 round slices.

Arrange the orange slices on a large platter or board.
Season well with salt and pepper

Scatter with the onion slivers, followed by the olives, fresh mint, and pine nuts.

Sprinkle with the pul biber. Drizzle with a little olive oil and serve immediately.

Enjoy,

Sarah x


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Apron - Classic Orange
Photos - Taca Works
Recipe - Sabrina Ghayour