100 g pack of black olives
1 T (15 ml) orange zest
¼ cup (60 ml) Ina Paarman’s Balsamic Viniagrette
½ red onion, very thinly sliced into half rings
½ t (2.5 ml) Ina Paarman’s Lemon & Black Pepper Seasoning
Pip olives and cut in half through the waist.
Toss with orange zest and Balsamic Vinaigrette. Leave to stand for at least 1 hour.
Toss the sliced onion with the Lemon & Black Pepper Seasoning, leave to stand while preparing oranges.
Slice off orange skin and pith. (See pic).
Thinly slice the oranges into rounds.
Arrange overlapping on a flat platter.
Top with sliced onions. Add olives and any remaining marinade.