Winter citrus & Kalamata olives with toasty mustard seeds
Serves 4, as a salad or side
Total time: 25 minutes
Cooking time: 5 minutes
We’re obsessed with how pretty winter citrus looks poured over with our bright green oil and how mustard seeds become these crunchy, toasted pockets of flavour when sizzled. We added Kalamata olives for more texture and saltiness to bind the acids and the fatty dressing - and, with complete honesty, they just elevate this salad to the next level. It takes only a few minutes to toss together and will go well with anything cheese-y or hearty, like a bean stew or curries.
4 tablespoons Honest Toil extra virgin olive oil
4 tablespoons (60g) Honest Toil Kalamata olives
1 tablespoon black mustard seeds
2 tablespoons sherry vinegar
1000g of various citrus fruits, for example:
2 large oranges
2 blood oranges
Make the mustard seed and Kalamata dressing
- Toast the mustard seeds: Combine 2 tbsp olive oil and 1 tbsp black mustard in a small saucepan. Cook the seeds over medium heat until they begin to pop and become fragrant, 2 to 4 minutes. Remove from heat and add to a large bowl.
- Smash the olives: using a mug, lightly smash the olives on a cutting board. Remove the pits and the flesh to the bowl with the mustard seeds.
- Add 2 tbsp sherry vinegar to the bowl and whisk lightly with a fork to combine.
Prep the citrus like a pro chef
- Cut off the top and the bottom of each fruit, then using a thin-bladed knife, slice off the skin following the shape of the citrus fruits all the way around. Slice the citrus into 0.5 cm thick slices.
- Add the fruit to the bowl with the dressing and gently toss using your hands or a spoon.
Combine and serve
- Arrange the citrus slices on a serving platter. Add the olives and mustard, and pour any remaining dressing over everything. Season with 2 spoonfuls of Honest Toil.