Invite friends over for a Mediterranean supper

Top tip

• This dish uses walnut oil, but Moroccans would use Argan oil, which is also a brilliant treatment for hair!

Use Kalamata instead of day black olives

Clementine Salad with Black Olives

By Salma Hage, from The Mezze Cookbook Makes 4–6 as small plate Prep 15 mins | Cook 5 mins

INGREDIENTS

• 3 tbsp walnut oil

• 4 seedless clementines, halved around the middle

• 2 large oranges

• 20 pitted Kalamata olives, coarsely chopped

• handful of mint, leaves only

• flaky sea salt and pepper

METHOD

1 Heat 2 tbsp of walnut oil in a small skillet or frying pan over medium heat. When the oil is hot, place the clementine halves cutside down in the pan and cook for around 4 minutes, until the fruit is caramelised and sticky.

2 Meanwhile, cut the bottom off the oranges so that they sit flat on the board and use a sharp knife to cut the skin and membrane away so that no white pith is visible, only the bright orange of the juicy fruit inside. Slice the oranges into the thinnest rounds you can, reserving any orange juice you can save (including any juicy bits from the skins you’ve cut away). Arrange the slices on a plate, picking out any visible pips as you go.