Orange, Olive & Red Onion Salad

S. Alad, meet Blog universe. Blog universe - meet my favourite salad. The combination sounds strange I'll admit (I  mean come on  - oranges and olives? You're kidding, right?), but man oh man do they work well together. I could seriously inhale eat this salad day in and day out. By the truckload bowlful. The chocolate peanut butter cups in the fridge are even looking worried that this salad will dethrone them as The One and Only in my heart & tummy. I'll be honest, it's a very real risk.

On a side-note - if you have not yet read Arabesque (Claudia Roden), please do yourself a favour and go beg/steal/borrow/buy a copy now. It's one of my top 3 favourite cookbooks and one you can read over and over again for the intoxicatingly vivid food pictures she paints.

I'm submitting this to Weekend Herb Blogging #214, hosted by Haalo of Cook (Almost) Anything At Least Once. 

Orange, Olive & Onion Salad

(Slada Bartokal Bil Zaytoun)

Adapted from Claudia Roden's Arabesque

Serves 4*

4 large oranges

12 italian black olives, pitted & halved

1/2 small red onion

1 tsp cumin seeds

1/2 tsp salt

1 tsp olive oil

1 tsp lemon juice

1. Peel oranges and divide into segments. Remove all visible pith, then halve each segment.

2. Gently mix oranges, olives, onion and cumin seeds together in a bowl. Add salt, olive oil and lemon juice and gently mix with salad ingredients, ensuring everything gets an even coating.

3. Place in refrigerator for about 30 minutes to allow flavours to mingle.

4. Serve cold.

*or one greedy blogger/salad addict

Nutritional info (per serving): Calories 122.2, Total fat 3.2 g, Saturated fat 0.4 g, Polyunsaturated fat 0.3 g, Monounsaturated fat 2.2 g, Cholesterol 0.0 mg, Sodium 515.4 mg, Potassium 360.1 mg, Total carbohydrate 24.1 g, Dietary fiber 5.3 g, Sugars 9.1 g, Protein 2.2 g

Good source of: Vitamin C 165.8 %, Calcium 10.4 %