Moroccan orange and pomegranate salad

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(Serves 4–6)

INGREDIENTS

• 1 small red onion, sliced
• 3 oranges
• 1 packet mixed salad leaves
• 4 dried figs or prunes, chopped
• 125g pomegranate seeds
• 45ml flaked almonds, pine nuts or pistachio nuts, toasted
• 1–2 radishes, thinly sliced (optional)

For the dressing

• 1 garlic clove, crushed
• 5ml Dijon mustard
• 5ml paprika
• 5ml ground cumin
• 15ml honey
• 45ml red wine vinegar
• 45ml olive oil
• Salt and milled black pepper, to taste

METHOD

1. Make the dressing by whisking the garlic, mustard, paprika, cumin, honey and vinegar together. Gradually add the olive oil, a little at a time, until incorporated. Season to taste with salt and milled black pepper.
2. To make the salad, place the sliced onion in a non-metallic bowl and cover with some of the dressing. Allow to stand for at least 15 minutes.
3. Peel and slice the tops and bottoms off the oranges and cut into slices or segments, as desired. Add any additional orange juice to the onion mixture.
4. Arrange the salad leaves on a serving platter and top with the oranges and onion. Add the chopped figs or prunes, pomegranate seeds, nuts, and radishes, if using.
5. Drizzle the remaining dressing over the salad and serve.