Antony Worrall Thompson

Orange and Black Olive Salad

16-20 ripe black olives, pitted
2 tablespoon olive oil
3 oranges, skin removed and cut into segments
2 cloves garlic, chopped
½ teaspoon paprika
Pinch of cayenne
½ teaspoon salt
Pinch or two of sugar
Pinch of ground cumin
2 tablespoon parsley, chopped

In a medium saucepan, warm the olives in olive oil over medium heat. Once they have warmed, through, remove from the heat.

Arrange the olives and oranges attractively in a serving dish.

Combine the remaining ingredients together to make a dressing and pour over the olives and oranges.

Serve immediately.