Avocado And Seville Orange Salad
|Cos lettuce leaves||10 , shredded|
|Olive oil||1 Teaspoon|
|Ripe avocados||2 Large|
|Toasted cumin seeds||1 Tablespoon|
|Cayenne pepper||1 Pinch|
|Mint||1 Teaspoon, finley chopped|
|Pomegranate seeds||4 Tablespoon|
Remove the zest from one of the oranges with a zester; or take off very thin strips with a potato peeler (being sure that there is no white pith) and then slice these into skinny julienne strips.
Put the honey with 3 tablespoons water into a tiny saucepan with the orange zest and simmer for about 5 minutes, until the zest becomes transparent.
Boil to reduce the liquid to 1 tablespoon.
Taking each orange in turn, cut off the skin and outer membrane, exposing the inner flesh.
Holding the orange over a bowl, pop each section out from between the membrane with the point of a sharp knife (you will be left with the membrane skeleton of the orange) and drop into the bowl, removing any seeds.
Toss the shredded lettuce with olive oil, some of the orange juice gathered in the bowl under the sections, and a pinch of salt.
Arrange equal amounts of lettuce on four salad plates.
Pour off excess juice from the orange sections, toss with a pinch of salt and the reduced honey syrup.
Spoon decoratively onto the lettuce.
For each plate, cut half a peeled, stoned avocado into slices and arrange over the oranges.
Sprinkle with a little orange juice, to help avoid discoloration, a pinch of salt and the cumin seeds and cayenne mixed together.
Top with a pinch of mint and a tablespoon of pomegranate seeds.
For maximum freshness, serve immediately.