There's no recipe for this – it is what you see! Mysterious, curious, a bit spooky in some way ...
… a contrast of green and orange and black olives dumped on top. I’m addicted to sugar snaps, I love tangelos, and I always have Moroccan olives … somehow they all ended up in the bowl together, and WHAMO! High impact salad. Drop-dead delicious. You have to try this one.
Make a garlicky dressing with good oil and wine vinegar, flaky sea salt and ground black pepper and a dab of creamy mustard. Shed a handful of sugar snaps and toss with dressing. Segment a tangelo and add with chopped pitted Moroccan black olives. That’s it. Sit down and eat it. A curious combo of earthy, juicy, sweet, salty and crunchy. All good.
Moroccan olives make the dish. Don’t add big briny things as they will ruin it. Eats nicely with a dish of baked chicken legs and agria potatoes – just tarragon, olive oil, flaky sea salt and freshly ground black pepper. Roast everything in a hot oven for about 45 minutes, until nicely golden and crunchy here and there.