A taste of SICILY

THE ARAB’S ORANGE SALAD

With both Spanish and Moorish roots, this salad is traditionally served at the start or end of a meal. We love it with involtini (recipe over the page).

Serves 6 m Ready in 5 minutes

4 blood oranges
1 small red or white onion, peeled
4 caper berries, sliced
4tbsp olive oil
4tbsp black olives, pitted 2tsp green olives, pitted and sliced small handful mint leaves
juice of 1/2 lemon
1tsp dried oregano

1 Peel the oranges, then finely slice with a sharp knife, along with the onion, and arrange both on a serving plate.

2 In a bowl, toss together the remaining ingredients and ‘drizzle’ over the slices.

Per serving: 448 kilojoules, 8g fat (1g saturated), 7g carbohydrate

COOK’S TIP

This recipe will also work with regular oranges or even grapefruit

TIMBALLO SICILIANO

This is essentially a pie made