Brindisa Bellota 75% Iberico Ham Kit
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Freshly Sliced Charcuterie
Truffle Manchego
Galmesan Wedge
Beech Smoked Anchovies
Perello Manzanilla "Martini" Olives
New Apple Cider Vinegar
Perello Chickpeas
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Celebration Hamper
Perello Olives
Navarrico Butter Beans
READY IN
15 minutes
COOKING TIME
12 mintes
PREP TIME
10 minutes
SERVES
6 people
ingredients
- 3 large oranges
- 1 small red onion
- 2-3 tbsp orange juice
- 2 tbsp Brindisa Arbequina Olive Oil
IN STOCK - 1/4 tsp freshly ground black pepper
- 80g Brindisa Empeltre olives
IN STOCK - 1/4 tsp La Chinata Smoked Paprika DOP Mild
IN STOCK - 1/4 tsp cumin seeds, toasted
- 6 tbsp fresh coriander leaves
METHOD
- Cut the top and bottom off each orange. Stand on one end and cut off the peel into strips so the pith and membrane is removed. Slice each orange into thin, horizontal slices. Reserve any juice and arrange the oranges on a platter / plate.
- Slice the onion into thin rings and scatter across, with the olives.
- Whisk together all the orange juice, olive oil, pepper and paprika. Drizzle over the salad.
- Scatter the toasted cumin seeds and coriander leaves over the salad and serve. Perfect with grilled meats, roast chicken, hummous and bread.
ingredients
- 3 large oranges
- 1 small red onion
- 2-3 tbsp orange juice
- 2 tbsp Brindisa Arbequina Olive Oil
IN STOCK - 1/4 tsp freshly ground black pepper
- 80g Brindisa Empeltre olives
IN STOCK - 1/4 tsp La Chinata Smoked Paprika DOP Mild
IN STOCK - 1/4 tsp cumin seeds, toasted
- 6 tbsp fresh coriander leaves
