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Orange and olive salad


You'll need

1 kg oranges (about 4), pith removed, thickly sliced into rounds, seeds discarded 100 gm black olives, such as Empeltre (see note), pitted   Garlic and cumin dressing 125 ml (½ cup) olive oil 2 garlic cloves, inner stems removed and discarded, crushed 1 tsp each ground cumin and sweet paprika

Method

  • 01
  • For garlic and cumin dressing, whisk ingredients in a bowl, season to taste and set aside.
  • 02
  • Combine orange and olives in a large bowl, pour dressing over and stir well to combine. Cover with plastic wrap and refrigerate for flavours to develop (1 hour), then serve.
Note Empeltre olives are available from Simon Johnson; if they’re unavailable, substitute black Spanish olives.

This recipe is from the October 2012 issue of Australian Gourmet Traveller.

“The stand-out dish of the cooking class I did at Zara’s Kitchen at the Dar Surya villa outside Marrakech earlier this year was the orange and olive salad. Would you publish the recipe?”
Charles Ryder, via email

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To request a recipe, write to Fare Exchange, Australian Gourmet Traveller, GPO Box 4088, Sydney, NSW 2001, or email us. All requests should include the restaurant’s name and address or business card, as well as your name and address.


At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

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