Serves 6
An unusual salad. Very refreshing and full of gutsy flavour. Try it!
Recipe Category

You will need

100 g pack of black olives, drained
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
4 oranges


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 white pith. (See pic).

Thinly slice the oranges into rounds.

Arrange overlapping on a flat platter.

Top with sliced onions. Add olives and dressing.