Orange and Red Onion Salad

Cumin and mint give this refreshing salad a very Middle Eastern flavour. 

Small, seedless oranges are most suitable, if available.

Ingredients:

6 small oranges

2 red onions

15ml cumin seeds

5ml coarsely ground black pepper

15ml chopped fresh mint

90ml olive oil

Sea salt

Fresh mint sprigs and black olives, to serve

Method:

Slice the oranges thinly, working over a bowl to catch any juice. Holding each orange slice over the bowl, cut around with scissors to remove the peel and pith. Reserve the juice. Slice the onion thinly and separate into rings.

Arrange the orange and onion slices in layers in a shallow dish, sprinkling each layer with cumin seeds, black pepper, chopped mint, olive oil and salt to taste. Pour over the reserved orange juice.

Leave the salad to marinate in a cool place for about 2 hours. Scatter over the mint sprigs and black olives just before serving.

Moroccan Carrot Salad

Ingredients:

3-4 carrots, thinly sliced

2.5ml ground cumin

60ml garlic-flavoured oil and vinegar dressing

30ml chopped fresh coriander leaves

Sea salt and freshly ground black pepper

Method:

Cook the carrots by steaming or boiling in slightly salted water until they are just tender but not soft. Drain the carrots and leave for a few minutes to cool. Put them in a bowl.

Add the cumin, garlic dressing and coriander. Just before serving, season with salt and freshly ground black pepper.