Orange salad

Ingredients (serves 8)

• 4 large oranges, peeled, pith removed and discarded, sliced into 2cm rounds
• 1 red onion, finely sliced
• 3 tbs finely chopped flat-leaf parsley
• 1/4 cup (60ml) olive oil
• 1 tbs orange juice
• 2 tsp orange blossom water*
• 2 tbs slivered pistachios, to serve

 

Method

1. Lay oranges on a platter. Sprinkle with onion and parsley. Combine oil, juice and blossom water and season. Dress salad just before serving and season with freshly ground pepper. Garnish with nuts.

 

Notes

• * From gourmet food stores and selected supermarkets.

Fruit tea

 

Ingredients (serves 4)

• 2 cups lemonade
• 2 peach and mango tea bags
• 2 cups boiling water
• 2 cups pineapple juice, chilled
• 1 cup orange juice, chilled
• 125g strawberries, hulled, finely diced

 

Method

1. Pour lemonade into a jug. Cover and freeze for 2 to 3 hours or until semi-frozen.
2. Place tea bags in a heatproof jug. Pour over boiling water. Brew for 5 minutes. Discard tea bags. Allow tea to cool.
3. Pour tea into a large jug. Add pineapple juice, orange juice, semi-frozen lemonade and strawberries. Serve.

 

Notes

• For mango fruit tea, replace the pineapple juice with mango nectar and the strawberries with dried mango.