Denise says:

I first enjoyed this dish in Sicily. It is a refreshing winter salad that goes well with most main courses or served as a light starter. The secret of the success of this salad is to segment the oranges so that you remove all the bitter white pith.

A caperberry is the fruit of the caper bush; it is generally found with the stem on and, like the caper, is pickled. Caperberries tend to be starchier and less piquant than capers, and are often served with cocktails the way you might serve olives.

Preparation Time: 20 minutes
Cooking Time: No cooking
Serves: 4 people

Ingredients:

8 large oranges – peeled and cut into segments
100g caperberries/ capers
50g raisins
200g rocket leaves

Dressing:
2 tablespoons each lemon juice and orange juice
Pinch of sugar
Pinch salt
½ teaspoon cinnamon
½ teaspoon orange water – optional
1 tablespoon olive oil

Topping: 2 tablespoons toasted split almonds

Method

1. For the dressing mix together the lemon juice, orange juice, orange flower water, sugar, salt and teaspoon of the cinnamon.
2. Arrange the orange segments over the rocket leaves and then scatter over the caperberries/ capers and raisins.
3. Coat with the dressing just before serving and garnish with split almonds.