Fragrant Orange & Red Onion Salad with Cumin

Chef Kyle Norris from the Beverly Hills Hotel in Umhlanga in Durban understands combining beautiful fresh flavours in visionary perfection.. enjoy this simple and elegant salad..

 
6  fresh lusciously fragrant oranges

2 red onions thinly sliced

15ml cumin seeds

5ml coarsely ground black pepper

15ml chopped fresh mint

90ml olive oil

Salt to taste

Fresh mint sprigs and black olives to garnish

Slice the oranges thinly, working over a bowl to catch any juice. Then, holding each orange slice in turn over the bowl, cut round with scissors to remove the peel and pit, reserve the juice.

Slice the onions thinly and separate into rings. Arrange the orange and onion slices in layers in a shallow dish, sprinkling each layer with cumin seeds, black pepper, chopped mint, olive oil and salt to taste. Pour over the reserved orange juice.

Leave the salad to marinate in a cool place for at least 3 hours. Scatter over the mint sprigs and olives and serve