A taste of SICILY

THE ARAB’S ORANGE SALAD

With both Spanish and Moorish roots, this salad is traditionally served at the start or end of a meal, but we loved it with the Involtini (recipe over the page).

Serves 6 • Ready in 5 mins

4 blood oranges
1 small red or white onion, peeled
4 caper berries, sliced
4tbsp olive oil
4tbsp black olives, pitted
2tsp pitted green olives, sliced small handful mint leaves
juice of ½ lemon
1tsp dried oregano

1 Using a sharp knife, finely slice the oranges and onion. Peel the orange skin.

2 In a bowl, toss together the remaining ingredients and drizzle over the oranges and onion.

Per serving: Cals 107, Fat 8g, Sat fat 1g, Carbs 7g

COOK’S TIP

This recipe will also work with regular oranges or even grapefruit.

TIMBALLO SICILIANO

This showstopper takes its name from the old French word for kettledrum and you can see it’s essentially a pie