Ingredients
Units
- ¼ cup extra-virgin olive oil
- 2 Tbsp fresh lime juice
- 1 Tbsp honey
- 1 small garlic clove, minced or pushed through a press
- ½ tsp ground cumin
- ¼ tsp smoked paprika
- ⅛ tsp red pepper flakes
- ½ tsp kosher salt
- 6 navel oranges
- 1 cup oil-cured black olives, pitted and coarsely chopped
- chopped fresh flat-leaf parsley, for serving
Instructions
- In a small bowl, whisk together the olive oil, lime juice, honey, garlic, cumin, paprika, red pepper flakes and salt. Set aside.
- Using a sharp serrated knife, slice off the ends of each orange. Stand one orange upright on one of its flat ends. Starting at the top, cut away a section of the peel, following the curve of the fruit to the bottom and taking care to remove all the white pith. Continue in this manner around the fruit, until all the peel is gone. Lay the orange on its rounded side and cut into 1/2-inch wheels. Repeat with the remaining oranges.
- Arrange the orange slices on a platter. Scatter the olives and parsley over the top and drizzle evenly with the dressing. Serve immediately.
- Prep Time: 5 minutes
- Category: Side Dish
- Method: Quick
- Cuisine: Moroccan