This is superb, especially with chicken or lamb.
1 whole preserved lemon 4-5 navel oranges ½ cup pitted black olives 2 Tbsp extra virgin olive oil 1 tsp lemon juice ¼ tsp caster sugar 1 clove garlic, peeled and cut into slivers 12 small mint leaves ¼ tsp smoked paprika 6 kaffir lime leaves, optional
1 Rinse preserved lemon under running water and discard flesh. Pat rind dry and slice finely. Peel oranges with a small serrated knife removing all the white pith. Cut oranges into rounds. Arrange orange slices on a serving plate with the preserved lemon and olives.
2 If using kaffir lime leaves, snip the centre spines out of the leaves, chop coarsely then whiz them to a fluffy dust in a spice grinder.
3 Whisk oil, lemon juice, sugar, a few pinches of salt (depends on the saltiness of the olives) and garlic together and spoon over everything. Scatter with mint then dust with smoked paprika and lime leaf fluff if using. Serve immediately.
I’ve used small Moroccan pitted dry black olives. I love their earthiness against sweet oranges and smoky paprika. Do not substitute Spanish pitted black olives as they are generally like boot leather. Use pimiento-stuffed olives if Moroccan ones are not available.
The lime leaves are my addition to this salad. While I love it without them, I think I love it more with them, especially after the salad has sat several hours and the lime flavour has scented the juices.