salade d'orange aux olives

Oranges. Obsessed over.

A great way to use up summer oranges that you might have too much (happened a lot to us while living in Valencia). Feel free to increase the amount of some ingredients and eliminate others, depending on your preference, but please give it a chance and try the vinaigrette. It’s spicy, sweet and salty – a real explosion of flavours!

Ingredients

• 2 oranges
• 2 grapefruits
• ½ red onion
• 80 g smoked mackerel (or good quality canned tuna)
• 3 tbsp olive oil
• juice of ½ - 1 lemon (or 2 tbsp wine vinegar)
• 3 garlic cloves (finely chopped)
• handful of black olives
• 1 tsp cumin
• 1 tsp smoked paprika
• pinch of cayenne / chilli powder
• ½ tbsp parsley (chopped)
• 20 g toasted hazelnuts

Method

1. Peel oranges and grapefruits, removing the pith. Cut citrus and onion into slices.
2. Make the vinaigrette by mixing lemon juice, olive oil, garlic and salt, add the olives and mackerel.
3. Serve sprinkled with cumin, paprika, cayenne pepper, parsley and hazelnuts.

Enjoy!