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Orange & Red Onion Salad

Chef: Julie Biuso, as heard on Afternoons with Jim Mora on Friday, 4 December 2009

This salad is really refreshing and can be served as part of a tapas selection with ham or seafood, or alongside chicken. It's also good made with tangelos instead of oranges.

Time to prep: 25 minutes
Time to cook: none 

(Serves 4-6)

Ingredients

• 1 small red onion, peeled
• 4 juicy oranges
• 2 Tbsp avocado oil
• 1 Tbsp lemon juice
• ½ tsp salt
• freshly ground black pepper to taste
• 1 clove garlic, peeled and finely chopped
• 1 tsp chopped marjoram
• 1/3 cup roughly chopped flat-leafed parsley leaves
• 125g feta, mopped dry, sliced
• ½ cup large green olives, drained
• ½ cup large green olives, drained

Method

1. Cut onion in half then into fine slivers. Soak in icy cold water for 15 minutes. Drain and pat dry with a paper towel.

2. Peel oranges with a serrated knife, taking care to remove all the white pith. Cut orange flesh into rounds and put the slices in a bowl with all the juices.

3. Mix avocado oil, lemon juice, salt, a good grinding of black pepper, garlic, marjoram and parsley together in a large bowl. Add feta, olives and onion. Toss well. Add sliced oranges, but not the juice (you can drink that!). Toss again, and serve immediately. Alternatively, layer the ingredients in a glass bowl and pour the dressing over.