Salad with oranges and black olives

Name: Salad with oranges and black olives
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 50 g black olives (seedless); 4 oranges (peeled and cut into fillets); 1 heaped tablespoon Harissa; 1 TABLESPOON Coriander leaves (finely chopped); 1⁄2 Tsp Cumin, ground; 7-10 Tbsp Juice of 1 lemon; 3 TABLESPOONS Olive oil; 1 garlic clove (peeled and finely chopped); 200 g dried mild chillies; 1⁄2 Garlic bulb (cloves peeled); 1⁄2 Tsp Coriander, ground; 1 TEASPOON Rose peppers; 1 TEASPOON Cumin, ground; 1 TABLESPOON Salt; 7-10 Tbsp Juice of 2 lemons; 7-10 Tbsp Olive oil

AUTHOR
Kerry Mosley

DIFFICULTY
very easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

50 g black olives (seedless)
4 oranges (peeled and cut into fillets)
1 heaped tablespoon Harissa
1 TABLESPOON Coriander leaves (finely chopped)
1⁄2 Tsp Cumin, ground
7-10 Tbsp Juice of 1 lemon
3 TABLESPOONS Olive oil
1 garlic clove (peeled and finely chopped)
200 g dried mild chillies
1⁄2 Garlic bulb (cloves peeled)
1⁄2 Tsp Coriander, ground
1 TEASPOON Rose peppers
1 TEASPOON Cumin, ground
1 TABLESPOON Salt
7-10 Tbsp Juice of 2 lemons
7-10 Tbsp Olive oil

Directions

1
Carefully mix the above ingredients and leave to stand at room temperature for 2 hours. Do not place in the refrigerator!
2
For the harissa: Cut the ends off the chillies. Then soak them in warm water and puree them together with the other ingredients in a mixer. Pour into a storage jar and cover with olive oil.