This recipe is taken from Spanish food and cooking by Pepita Aris – a fantastic recipe book Magdalena gave me with lots of information about Spanish cuisine and seductive photography!
2 red onions
1 tbsp cumin seeds
1 tsp coarsley ground black pepper
1 tbsp chopped fresh mint
6 tbsp olive oil
fresh mint sprigs
It is important to let the salad stand before serving. This allows the flavours to develop and the pungent taste of the onion to soften slightly.
Using a sharp knife, slice the oranges thinly, working over a bowl to catch any juice. Then, holding each orange slice in turn over the bowl, cut round the middle fleshy section with scissors to remove the peel and pith. Reserve the juice. Slice the two red onions thinly and separate the rings.
Arrange the orange and onion slices in layers in a shallow dish, sprinkling each layer with cumin seeds, pepper, mint, live oil and salt. Pour in the reserved orange juice. Leave to marinate in a cool place for about 2 hours. Just before serving, scatter with the mint sprigs and black olives.