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This is a recipe from my cookbook, The Outback Chef. I love oranges, here the sweet juiciness of oranges have been paired with those amazing bush herbs, anise myrtle and pepperberries. Wild native berries, Muntries, just add an extra trick to a delicious and healthy salad.  Quick and easy to make, bright and colourful. I use oranges a lot, it must go back to my youth growing up on a citrus orchard, happy days with always lots of oranges. A great salad for any occasion whether it's the BBQ or a formal dinner party.

Prep Time15 mins
 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
Orange Salad with Aniseed Myrtle, Muntries, Pepperberries
IngredientsDirections