Orange, olive and spring onion salad
This serves four people and can make a dainty first course using the orange shells as containers.
5 large oranges
100g black olives
2 spring onions thinly sliced
1 small lettuce if not using the orange shells.
1 X 5ml spoon caster sugar
1 X 5ml spoon mustard powder
1 X 5ml spoon lemon juice
5 X 15ml spoons French dressing
1 X 15ml spoon chopped mint
Sprigs of mint to garnish
Peel one orange and cut the tops off the other four, then carefully cut a very thin slice off the bottom to give a flat base and allow the orange to stand without rolling over. Using a grapefruit knife carefully scoop out the orange flesh trying not to break the segments. Discard all the membrane and pips. Mix the orange segments, olives and spring onion slices in a bowl.
Mix the sugar, mustard and lemon juice into the French dressing and pour over the orange mixture. Just before serving stir in the chopped mint.
Serve on a bed of lettuce or if using the orange shells put them on small plates and spoon in the orange salad. Garnish with a sprig of mint and serve with crusty bread.