Red onion and orange salad

Another Middle Eastern influenced dish. This salad is great with grilled chicken, duck or fish.

Red onion and orange salad

Servings:	Serves 4
Calories per serving:	98
Ready in:	2 hours, 15 minutes
Prep. time:	2 hours, 15 minutes
Cook time:	None
Difficulty:
Recipe author:	JuliaBalbilla
First published:	24th October 2012

Best recipe review Nice and fresh 4/5 Perfect with pizza NonLoggedInUser

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

1. Peel and slice the oranges, reserving any juice
2. Arrange the onions and orange slices in layers into a shallow serving dish
3. Sprinkle the caraway, cumin salt, pepper, mint and olive oil over each layer
4. Pour any reserved orange juice over the top
5. 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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