Moroccan Blood Orange Salad

Peel and segment the oranges, making sure all the white pith is removed. Slice the cucumber into ribbons using a vegetable peeler and slice the red onions as finely as possible. To make the dressing, heat the olive oil in a small saucepan, add the NoMU Dukkah and sauté until fragrant.

Remove from the heat and add the white balsamic, orange juice, sugar and seasoning. Set aside to cool.Gently mix the orange segments, cucumber, onion and olives together.  Toss through the leaves and lightly dress just before serving.

Serves 4

Tip: If blood oranges aren’t in season, an alternate option is to use normal oranges or ruby grapefruit. If you do use grapefruit adjust the sugar accordingly.