Chicory, orange and olive salad

Starter: serves 6. Total time: 20 minutes

An easy salad that makes a refreshing starter. The Seville orange juice brings out the inherent sweetness of the navel oranges and chicory.

2tbsp Seville orange juice
2tbsp extra virgin olive oil
salt and freshly ground black pepper
2 navel oranges
6 fat green olives, stoned and quartered
4 heads chicory (Belgian endive)
1 bunch watercress, washed and trimmed, or 85g ready-washed
1 red onion, finely sliced into rings

Squeeze the juice from the Seville orange and measure out 2tbsp. Whisk with 2tbsp olive oil and season to taste. Set aside. Slice off the top and bottom of two navel oranges. Cut away their pith and skin. Hold the first orange over a bowl and cut away each segment with a small serrated knife. Once all the segments are free, squeeze out the excess juice from the empty casing. Repeat the process with the second orange.

When ready to serve, remove from their juice and place in a large mixing bowl. The juice can be drunk as the cook's perk. Add the olives, chicory leaves, watercress sprigs and finely sliced onion to the orange segments. Rewhisk the vinaigrette, pour over the leaves and gently mix. Serve immediately.