“This seems like it would be a brilliant summer salad - bright pungent, sweet & salty but not heavy. Plan to serve with a simply roasted pink snapper (catch of the day in the fridge) & lightly toasted fresh pitas - summer dining at its best. Received in email from gourmet-recipes-from-around the world, thanks crazee_samoan!”

Ingredients Nutrition


  1. Heat a small heavy frying pan, add the cumin seeds and dry-fry until fragrant. Tip into a grinder and grind to a powder.
  2. Remove the zest from 1 of the oranges with a zester and set aside. Peel the oranges with a sharp knife, carefully removing all the pith. Working over a bowl to catch the juice, cut out the segments from the oranges and discard any seeds. Put the oranges and olives into the bowl.
  3. Whisk or shake together the oil, Harissa and roast cumin. Add salt to taste, then pour the dressing over the oranges and olives and toss together.
  4. Arrange the lettuce leaves in a serving bowl. Add the orange and olive mixture. Garnish with the reserved orange zest and dill sprigs and serve.

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