Orange, Olive and Onion Salad

Orange, Olive and Onion Salad
from Arabesque, by Claudia Roden

Ingredients:

- 4 oranges
- 16 black olives
- 1 large red onion, finely chopped
- juice of 1/2 to 1 lemon
- 3 Tbsp. extra virgin olive oil
- 1/2 tsp. ground cumin
- 1/2 tsp. paprika
- pinch of ground chile pepper (cayenne is okay)
- 2 Tbsp. chopped flat-leaf parsley

Directions:

1) Peel the oranges, removing the pith. Cut them into thick slices and then into quarters. Put in a bowl.

2) Mix in chopped onion and olives.

3) Make a dressing of lemon juice, olive oil, salt, cumin, paprika, chili pepper and chopped parsley, and mix into the salad.

Serve at room temperature.

For recipes for a full Moroccan meal, click here.

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