A simple, delicious, North African influenced Spanish salad. I’ve eaten this on its own, with good bread, cheese and green salad, with various vegetable fritters fried in a gram flour batter and with thinly sliced hot or cold chicken.
1 red onion
Peel the oranges very tight to the flesh. Cut in half, stem to bud, then slice thinly with a serrated knife to give half circles.
Arrange these on a plate, scatter over thinly sliced red onion, a little olive oil then sea salt and fresh ground black pepper. If you’re feeling bold, scatter over a few whole black peppercorns.