Delicious fresh salad using plain simple ingredients that come together to make something special. Also being winter in Australia when the oranges are in season makes it a great vitamin C kick for those nasty winter colds. I grew up on this salad with oranges off the tree in the garden, my parents had a woodfired oven and this is a great side dish to serve with any kind of grilled or roasted meat.
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Directions Preparation:10min › Extra time:30min marinating › Ready in:40min
Peel and prepare oranges in whichever way takes your fancy. I peel with a knife then slice neat half moons making sure there's no pith remaining. Save any juice from prep to add later. Place orange pieces and excess juice in a big bowl.
Slice Spanish onion as finely as you can and keep things even e.g. if you have sliced the oranges in half moons do the same with the onion. Add onions to the bowl.
Place drained olives to the bowl. I am olive mad but if you aren't too keen on them feel free to only add a sprinkle but the pitted black olives are essential if you want to get the true unique flavour of this salad.
Place cumin seeds and coriander seeds in a mortar and pestle and pound gently, you want to crush them quite finely but you still want some texture. Tranfer to the bowl.
Add peanut oil, salt and pepper to taste. Leave in the fridge covered for about 30 mins shaking the bowl occasionally.
Serve on a big white platter scattered with parsley leaves. Beautiful with grilled chicken or fish. Great salad to take along to a BBQ your friends will be asking you for the recipe by the end of the meal.
If you are lucky enough to get your hands on some blood oranges they are perfect and If you dont want to use oranges grapefruit is an excellent alternative