Ingredients:
6 -8 oranges
20 kalamata olives, stoned
1 tablespoon lemon juice ( or at least 1/2 lemon’s worth)
1 pinch ground cumin, to taste
1 pinch chili powder, to taste
1 teaspoon superfine sugar
1 pinch salt
Directions:
Cut the peel and pith from the oranges, then divide into segments (reserving any juice) leaving them whole or chopped as preferred.
In a bowl mix with olives with the orange segments and juice, add the lemon juice, cumin, chilli powder, sugar and salt.
Serve chilled.
Servings: 4-6
Time preparation: 10 min.
Time total: 10 min.