Serves 6

  • 2 large oranges
  • 1 large onion, skinned
  • 100g (4 oz) Kalamata or oil-cured black olives, pitted
  • salt
  • pinch cayenne pepper
  • 2–3 Tbsp olive oil
  • finely chopped fresh herbs

Peel the oranges. Remove all pith, then slice as thinly as possible in food processor. Remove seeds, arrange in overlapping circles in the serving bowl. Slice the onions as thinly as possible and layer over. Then scatter on the olives (chop if large). Sprinkle with salt and cayenne, then the oil. Strew liberally with herbs—I prefer a mixture of parsley, mint, and chervil. Dill, lemon balm or whatever is fine, too. Be very generous with the herbs.


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