Minted Orange Salad

Using oranges as the base for a savoury dish may seem a bit odd. But when this is part of a BBQ salad spread, it adds a punchy, fresh note that lightens up the whole table. Think of it in a similar vein to a cucumber salad.

And just to make it pretty, I topped this salad with edible flowers from my garden. These are so easy to grow. Literally, despite planting them about a month ago, amd completely neglecting them since, some of them have grown to 1m tall. But if little to no effort is just too much for you, you can buy edible flowers at the supermarket these days, alongside the herb punnets.




Minted Orange Salad (Serves 6 as a side)

3 oranges
Small handful of mint
1/4 red onion, sliced as finely as you physically can
Good quality olive oil
Salt and pepper
Edible flowers to garnish (optional)

Start by peeling the oranges carefully  I use a small paring knife, and just cut the skin off in strips down the orange. Be careful to remove as much of the bitter pith as possible. Slice into rounds and arrange on a serving platter

Tear the mint over the oranges, and scatter over the red onion. Push the red onion and mind between the orange slices. Sprinkle with salt and pepper, and dress with a good glug of olive oil. Set aside at room temperature for an hour or so for the flavours to mingle.

Top with the edible flowers, and serve.