Preparation: 10 minutes Cooking: 5 minutes Serves: 4 Ingredients
2 navel oranges, peeled and segmented 1 tsp orange rind, grated 3 tbsp freshly chopped mint 1 tbsp olive oil 2 red onions, finely diced 2 tbsp white wine vinegar 1 tbsp sugar Salt and freshly ground black pepper Method Cut each orange segment into pieces. Mix orange pieces, rind and mint in a small bowl. Heat oil in a non-stick frying pan over medium heat. Add onion, vinegar and sugar. Stir-fry for 5 minutes. Add onion mixture to orange mixture. Season with salt and pepper. Serve immediately or refrigerate for up to 5 days.