Orange Salad with Red Onions & Black Olives

During the winter in the south of spain, when other salad ingredients are in short supply, oranges often form the basis of salads. In this Ensalada de Naranjas they are partnered with thinly sliced red onions and black olives, and flavoured with tow populare middle eastern ingredients - cumin and mint

Ingredients:

• 3 fresh navel oranges
• 1/2 – 1 red onion
• 1 handful of black olives (12 or so)
• 2-3 Tbl. olive oil
• freshly squeezed juice of 1 lime
• sea salt
• 1 t. cumin seeds, roasted
• 1/2 t. Spanish smoked paprika
• 1 small bunch of fresh miçnt, coarsely chopped

Method:

 Roast the cumin seeds on medium-low heat in a small pan. Remove from pan and set aside to cool.  Slice the onion (I generally use only 1/2 of an average size red onion) and quickly rinse the slices in a bowl of cool water to remove their bite. Drain and place them on a couple paper towels to dry. With a sharp knife, remove the peel and white pith from the orange and slice it thinly.   Place the oranges in a shallow bowl, and scatter the top with the onion and olives. In a small bowl, whisk together the olive oil, juice of a lime, salt (to taste) and smoked paprika. Pour the dressing over the salad and then sprinkle with toasted cumin seeds and fresh mint.

You may need these supplies to make this recipe: