Orange & Red Onion Salad

Name: Orange & Red Onion Salad
Prep time: 15 min
Total time: 15 min
Yield: 4 servings
Ingredients: oranges, peeled and sliced into rounds; red onion, sliced paper-thin; ml olive oil; pinch flaky salt; pinch ground cinnamon; small handful mint, torn; handful pomegranate seeds OR 50 g dried cranberries (optional)

15 mineasy4 original servings

Bright, sharp, cuts through the richness of the tagine. The orange juice that pools on the platter is the dressing — soak your bread in it at the end. Don't waste a drop.

Ingredients

Serves

3 oranges, peeled and sliced into rounds
½ red onion, sliced paper-thin
30 ml olive oil
1 pinch flaky salt
1 pinch ground cinnamon
1 small handful mint, torn

Optional jewels

1 handful pomegranate seeds OR 50 g dried cranberries (optional)

Instructions

1
If using dried cranberries, soak them in a splash of warm orange juice or water for 10 minutes to plump up. Drain.
2
Top and tail each orange. Stand it upright on a board and slice off the peel and pith in strips, following the curve all the way down. Slice into 5 mm rounds.
3
Lay the orange rounds flat on a wide platter, overlapping slightly.
4
Scatter the red onion over the top.
5
Drizzle with olive oil. Hit with flaky salt and a tiny dusting of cinnamon — just a pinch, you should barely see it.
6
Scatter the mint, and the pomegranate seeds or cranberries if using. Serve.

Notes & Tips

Pomegranate or cranberries

Pomegranate seeds give you fresh juicy pop and the visual jewels — the classic Moroccan move. Dried cranberries are the all-year-round backup: chewy, sweet-tart, and they live in the cupboard so you can throw this salad together any night. Plump them in warm orange juice first so they don't fight the dressing.