Orange and onion salad

Serves

(JASON LOWE)

This recipe is from Simon Hopkinson's new book The Vegetarian Option (Quadrille, £20). The choice of onions here is crucial as Hoppy suggests; use the freshest possible sweet white onions. You could also use blood oranges.

4 oranges (or blood oranges)
1 or 2 small sweet white onions, peeled
Extra virgin olive oil
Freshly ground black pepper

Cut the tops and bottoms off the oranges and, using a small, very sharp knife, further slice off the skins of the oranges, cutting close to the flesh and removing all traces of pith. Slice thinly, removing any pips, and arrange neatly, slightly overlapping, on a beautiful plate.

Thinly slice the onions and lay them on top of the oranges – with a sprinkling of salad garnish if you like. Spoon enough olive oil on to the assembly to suit you, and grind over some pepper. Eat all on its own, and with someone you like very much.