Red onion and orange salad (V)
Another Middle Eastern influenced dish.
| Red onion and orange salad (V) | |
|---|---|
 |
| Servings: | Serves 4 |
| Calories per serving: | 98 |
| Ready in: | 3 hours, 10 minutes incl chill time |
| Prep. time: | 3 hours, 10 minutes |
| Cook time: | None |
| Difficulty: | 
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| Recipe author: | JuliaBalbilla |
| First published: | 24th October 2012 |
|
Best recipe reviewFresh and clean tasting 4/5 Carrots are nice in this too. |
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 6 small seedless oranges or satsumas
- 2 red onions, peeled and thinly sliced into rings
- 1 tablespoon cumin seeds, cracked in a pestle and mortar
- 1 tablespoon freshly chopped mint
- 1 teaspoon caraway seeds, cracked in a pestle and mortar
- 1 teaspoon freshly ground black pepper
- 6 tablespoons olive oil
- Freshly picked mint sprigs to garnish
- Sea salt to taste
Method
- Peel and slice the oranges, reserving any juice
- Arrange the onions and orange slices in layers into a shallow serving dish
- Sprinkle the caraway, cumin salt, pepper, mint and olive oil over each layer
- Pour any reserved orange juice over the top
- Chill and rest for 2 hours
Serving suggestions
Scatter torn minty leaves over the top
Variations
Serve with a handful of torn rocket leaves Serve with black olives
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