1 tbsp Villa Jerada Harissa
5-6 Oil Cured Olives
1tbsp Olive oil
Parsley, Fennel or Mint leaves (to taste)
Onions (finely sliced)
Peel the oranges, paring away all the exterior white pulp. Cut each orange into supremes or wedges (to your preference. If wedges then cut each wedge into 1-inch pieces).
Place the harissa, lemon, olive oil in a salad bowl. Add some juice from the oranges and whisk to combine. Add the oranges, parsley, mint or fennel, olives and onions. Toss gently to mix. Serve cold or at room temperature.