Orange and Red Onion Salad with Cumin

Serves 4-6

An easy, Vitamin C rich, salad that can be pre-prepared and dished up just before serving.

Recipe Category

Salads, Vegan

Products in this recipe

Lemon & Black Pepper Seasoning, Reduced Oil Greek Dressing

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You will need

Main Dish

6 oranges, peel and pith cut away and sliced into wheels
1 red onion, peeled and sliced thinly into half rings
1 T (15 ml) cumin seeds
1 t (5 ml) Ina Paarman’s Lemon & Black Pepper Seasoning
1 T (15 ml) chopped fresh mint
¼ cup (60 ml) Ina Paarman’s Reduced Oil Greek Dressing

Garnish

fresh mint
½ cup (125 ml) pipped calamata olives

Ina’s Tip

Blood oranges, when available are an excellent choice because of their colour.

Method

In a mixing bowl, toss the orange slices, with sliced onion, cumin seeds, Lemon & Black Pepper Seasoning, chopped mint and Dressing.

Cover and marinate for at least 30 minutes.

Garnish and Serve

Dish up on individual salad plates, garnish with fresh mint leaves and scatter with olives. Spoon any remaining dressing over. Serve with olive bread or chiabatta for dipping.