2 teaspoons cumin seeds
4 large oranges (not too sweet)
3/4 cup black olives
1/4 cup virgin olive oil
1 tablespoon Harissa
1 crisp romaine lettuce
Parsley sprigs for garnish
Add the cumin seeds to a small frying pan and dry-fry them until fragrant. Then grind to a powder.
Remove the zest from 1 orange with a zester and set aside. Peel the oranges, cut into segments and discard seeds. Add the oranges and olives into a bowl.
Whisk the oil, Harissa and roast cumin. Add salt to taste, then pour the dressing over the oranges and olives and toss together.
Tear apart the lettuce leaves and arrange them in a serving bowl. Add the orange and olive mixture. Garnish with orange zest, parsley sprigs and serve.
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