Dieser frische Salat lässt sich ohne Anstrengung beim Kochen eines anderen Gerichtes zaubern. Seine Würzung (Kumin, Paprika, Cayenne, Petersilie) bildet zugleich das Gerüst vieler anderer herzhafter Gerichte, die süßliche Orange entführt in den Sommer und in der Kombination mit einem Couscous oder einer Tagine schnurstracks in den Orient. Annick

Rezept: Orange and Olive Salad
Serves 4 to 6 as part of a traditional salad course

Ingredients
3 navel oranges
24 juicy black olives
2 tablespoons chopped flat-leaf parsley leaves

Ingredients for the Dressing
2 tablespoons extra virgin olive oil
2 tablespoons reserved orange juice
¼ teaspoon ground cumin, preferably Moroccan
¼ teaspoon sweet paprika
Pinch of cayenne pepper, or to taste
1 teaspoon caster sugar
¼ teaspoon salt, or more to taste

Preparation
1. Feel and segment the oranges; reserve 2 tablespoons of the juice for the dressing. Arrange the oranges in a rimmed serving dish.

2. Rinse and pit the olives, then soak in fresh water for 10 minutes. Drain and pat dry with kitchen paper.

3. To make the dressing, combine the olive oil, orange juice, cumin, paprika, cayenne, sugar and salt in a bowl. Toss with the olives. Taste and correct the salt, if necessary.

4. Scatter the dressed olives and chopped parsley over the orange segments and serve at once.