Munkazina Salad

The unusual combination of oranges and onions works surprisingly well.

Vegan. Hands-on time: 5 mins. Total time: 5 mins.

Contributed by Moira Adams (October 2010).

Photo credit: see main text

Munkazina salad is well-known in North Africa but rarely seen in Europe or North America. Perhaps that's not surprising, given that it consists almost entirely of oranges and onions - two ingredients that don't exactly have a mutual affinity.

Admittedly, this unusual concoction is unlikely to become a regular feature of your family menus, but it does make an interesting dish for an occasional salad buffet or pot-luck supper.

To make four to six portions, simply slice four peeled oranges into thin rounds. Do the same with one large red onion. Then arrange the slices on a plate in alternating layers, and garnish with olives and watercress. You can serve it just as it is, or with a light oil and vinegar dressing.

I found this recipe - and the accompanying photo - in Miriam Polunin's delightful Healing Foods. It's a book that very much focuses on recipes with healthy and therapeutic ingredients (although not all of them are vegetarian). It's definitely worth a look if you are interested in more recipes like this one.

Note on quantities and temperatures:
Quantities are given in American (cups), imperial (oz, fl oz) and metric (g, ml) units. Do not mix the units - use one or other system throughout the recipe.
See also How much does a cup weigh?
oz = ounces, fl oz = fluid ounces, g = grams, ml = milliliters, tsp = teaspoons, tbsp = tablespoons.
Oven temperatures are given in degrees F (Fahrenheit) and C (Celsius).
For fan-assisted ovens, reduce the temperature by 20F or 10C.