This is so simple it hardly calls for a recipe.
Peel and slice juicy oranges, top with sliced vine tomatoes, sprinkle with small mint leaves and finely sliced green chilli, sprinkle with flaky sea salt, grind over black pepper and drizzle with a fruity extra virgin olive oil. Done! A striking, sweet and zingy salad to go with roast chicken, duck, ham or pork. Or serve with avocado in tacos (quarter the orange slices) and top with sizzled bacon rashers. Vegetarian? It’s a great salad to serve with bean dishes (garlicky cannellini beans) or couscous, freekeh, burghul or quinoa, and if you are a fan of eggplant, it can cut the richness of dishes such as Grilled Eggplant Rolls, Baked Eggplant with Spices & Preserved Lemon, Baked Eggplant with Feta & Honey.
See Oranges for more information