The juiciness of oranges with pepperberries and muntries, an all-time favourite
½ cup freshly squeezed orange juice
1/4 cup olive oil
1 tsp Anise Myrtle
A good grind of Tasmanian Pepperberries
1 level tsp ground Cumin
1/2 red onion cut into finely sliced discs
2 oranges, cut off the peel and cut into discs
2 tomatoes chopped into wedges
1/2 cup pitted Kalamata olives
1/2 cup chopped fresh Coriander
1/4 cup freeze dried muntries
1
Mix the first 5 ingredients together into a bowl
2
Add the rest and mix together, or if you feel a bit "arty" arrange the red onion, oranges, tomatoes, olives on a plate
3
Pour the juice, oil and spices, muntries over the ingredients and top with Coriander. I usually just add the freeze-dried muntries without hydrating, they have a great crunch and absorb the salad juices for extra sweetness.
4
Refrigerate until serving time
Ingredients
½ cup freshly squeezed orange juice
1/4 cup olive oil
1 tsp Anise Myrtle
A good grind of Tasmanian Pepperberries
1 level tsp ground Cumin
1/2 red onion cut into finely sliced discs
2 oranges, cut off the peel and cut into discs
2 tomatoes chopped into wedges
1/2 cup pitted Kalamata olives
1/2 cup chopped fresh Coriander
1/4 cup freeze dried muntries
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