Moroccan orange, black olive and red onion salad

Ingredients

For 1 serving

• Orange2.5
• Black olives12.5
• Red onion40 g
• Extra virgin olive oil2.5 teaspoons
• Cinnamon2.5 pinches

In season: December – April

Method

1. Peel the oranges to the flesh: cut off both ends, then remove the peel and white pith following the curve of the fruit with a sharp knife; slice into rounds about half a centimetre thick.
2. Peel the red onion and slice it very thinly; if it is very sharp, rinse it under cold water and pat dry.
3. Arrange the orange slices on a plate and scatter the onion and black olives on top.
4. Dress with the olive oil and a pinch of cinnamon and serve.