Ingredients
- 2 oranges
- 2 tbsp extra-virgin olive oil
- 1 tbsp cider vinegar (or red wine vinegar)
- 75g pitted black olives, halved (half a 340g jar, drained)
- ½ cucumber
- 1 x 60g pack wild rocket
Step by step
Prepare the oranges and dressing a few hours ahead.
- Finely grate the zest from half an orange and reserve for dessert (see recipe below). Segment the oranges by topping and tailing, then sit on a board, bottom down. Use a small, serrated knife to cut away all of the peel and pith in strips, then hold each orange over a medium-size mixing bowl while you cut and release the orange segments from the membrane. Squeeze what’s left to add some juice to the bowl – you need about 3 tablespoons.
- Add the oil, vinegar and olives to the orange bowl with some seasoning. Mix until combined (see ‘Get ahead’ tip above if preparing in advance).
- Halve the cucumber lengthways then scoop out the seeds with a teaspoon and discard. Thinly slice the rest and keep under damp kitchen paper.
- When ready to serve, add the cucumber slices to the orange-olive bowl and mix through, before tossing everything with the rocket leaves. Serve straightaway.
