Orange and Onion Salad with cumin
An ancient Andalusian dish fit to be served in the Alhambra. A delightfully fresh salad that pairs well with roasted meats and mezzes. A classic inspiration from Moorish Spain. If available, Valencia oranges are ideal for this dish.
Ingredients
- 4 oranges, sliced and peeled
- 1 medium red onion, sliced
- 2 tbsp sugar
- 1 tsp roasted cumin seeds
- Salt, to taste
- 1 ½ tbsp Isot Kurdish Black Pepper
- 2 tbsp lemon juice
- ½ cup olive oil
- A few black olives, to garnish
Method
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1
On a large platter, arrange orange and onion slices
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2
Season with remaining ingredients and let stand for 30 minutes.
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3
Serve with bread to soak up the delicious juice.
