Preparation time 15 mins
Delicious with Middle Eastern dishes or with roast chicken.
3 navel oranges, peel cut off
3 radishes thinly sliced, preferably on a mandolin.
1/2 red onion thinly sliced, preferably on a mandolin
1/3 cup good quality olives seeds removed
1/2 bunch watercress, leaves picked soaked in cold water, then dried in a tea towel
1/4 cup mint chopped
1/4 cup parsley chopped
1/4 cup olive oil
Hold orange over a bowl and using a small serrated knife cut between the pith of the orange so the segment falls into the bowl, and you are left holding the pith and core of the orange, repeat with the other oranges.
Add radishes and red onion to bowl and leave to marinate for approximately 20 mins.
Add watercress, olives, herbs and olive oil, toss and serve.