This is bright and fresh and deliciously juicy and spicy. Serve after rich fried tapas, or with a roast chicken or ham off the bone. Why not toast more cumin seeds than you need, then transfer the ground cumin to an airtight jar to have on hand for other dishes?
1 tsp cumin seeds
3 large red peppers (capsicums)
2 oranges (or tangelos)
½ small red onion, peeled and sliced
1 clove garlic, peeled and crushed
½ cup chopped coriander (cilantro)
½ cup fat green olives, drained and mopped with paper towels
1 Tbsp tarragon vinegar
¼ tsp smoked Spanish paprika (sweet or hot)
1 Toast and grind cumin seeds (you may as well do more than what you need, as they are a delicious addition to many dishes). Put the seeds in a small dry frying pan and set over a medium heat. Toast seeds for 3-4 minutes, stirring once or twice, until they smell wonderfully fragrant and are visibly darker; be careful not to let them burn or they will taste bitter. Grind in a spice grinder or crush with a mortar and pestle and store airtight out of the light – ground cumin will stay fresh for several weeks. Read more here Cumin Seeds
2 Char-grill peppers in the flames of a gas element or over a barbecue grill and cook until charred, turning with tongs. When completely blackened, transfer to a plate, cover with paper towels and leave until cool. Slip off blackened skin – easily done using paper towels – cut pepper in half and remove core and seeds. Slice peppers thickly and transfer to a bowl with any juices.
3 Peel oranges with a serrated knife, removing all the white pith. Slice oranges, then cut slices in half. Put oranges in a bowl (reserve the juices and drink them!).
4 Top with sliced peppers, most of the onion, garlic, coriander, olives, cumin, tarragon vinegar and ½ a teaspoon of salt. Toss gently. Put remaining onion on top of salad and sieve over paprika. Serve immediately.