This is a delicious blend of all the best bits of Spain. I ate it with some BBQ tuna and didn’t say a word to a soul as I stuffed it down. I’m a difficult one to get to applaud the salad let alone mixing fruit and vegetables but have to admit this was great. I’m starting to let go of my British food predjudice which can only be a good thing. Olé!, as the Spanish would probably say.
2 red onions
1 tablespoon cumin seeds
1 teaspoon freshly ground black pepper
1 tablespoon fresh mint (chopped)
6 tablespoons olive oil
Slice the oranges and over a bowl to catch any juice, cut off the pith and skin. Set aside, and keep the juice. Slice the onions and separate into rings. In a large serving dish arrange one layer of oranges and onions, sprinkle over some mint, olive oil, cumin seeds and a little pepper. Add more layers repeating until all the ingredients are used up. Pour over the reserved orange juice and a little salt. Leave the salad, covered in the fridge for 2 hours to let the flavours develop. Once out the fridge, leave for 20 minutes to reach room temperature before serving.