Name: Orange, olive and preserved lemon salad
Cook time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 1 whole preserved lemon; 4 1/2 naval oranges; 170 gram black olives, pitted; 2 tablespoon extra virgin olive oil; 1 teaspoon lemon juice; 1/4 teaspoon caster sugar; 1 clove garlic, cut into slivers; 6 mint leaves, cut into slivers just before using; 1/4 teaspoon smoked paprika

Ingredients

1 whole preserved lemon

4 1/2 naval oranges

170 gram black olives, pitted

2 tablespoon extra virgin olive oil

1 teaspoon lemon juice

1/4 teaspoon caster sugar

1 clove garlic, cut into slivers

6 mint leaves, cut into slivers just before using

1/4 teaspoon smoked paprika

Method

1.Rinse preserved lemon under running water and discard flesh. Pat rind dry and slice finely.

2.Peel oranges with a small serrated knife, removing all the white pith. Cut oranges into rounds. Arrange orange slices on a serving plate with the preserved lemon and olives.

3.Whisk oil, lemon juice, sugar and garlic together and spoon over everything. Scatter with mint then dust with smoked paprika. Serve immediately.

Women's Weekly Food