I’ve realised that I’ve been a pretty useless blogger since I’ve started Deliciously Raw and I’m hoping to create more time for sharing with you in the future. It was full on after the Bristol Vegan Festival at the end of May with a class or a food festival every weekend, a kitchen extension to create 39ft of worksurface and in the middle of all of this poor Patches Furlashes, my deerhound, fractured his leg chasing deer in the forest.

So it’s September already and the sun is shining at last. I’m trying to hang onto the feeling that we may still have a summer.

My friend Roxy was selling some really delicious mouthwatering oranges at the market at the weekend so I just had to get half a dozen or so to make some juice. I had some left over so I thought I’d try a savoury citrus salad. This one is really refreshing and works well on its own or as a side dish. It’s just like sunshine on a plate!

Orange, Olive and Watercress Salad

3 oranges, peeled

¼ red onion, thinly sliced

6 black olives, sliced

Handful of watercress

For the Dressing

Juice from the segmented oranges

1 tablespoon olive oil

1 teaspoon agave syrup or honey

¼ teaspoon paprika

1 tablespoon of finely chopped coriander

Method

Cut the orange into segments reserving the juice. Set this juice aside for the dressing. Add the orange segments to the sliced onion, olives and watercress and lightly toss. Then make the dressing: mix the reserved orange juice with the remaining dressing ingredients. A jam jar works well for mixing: place all of the ingredients in a jam jar and give it a good shake. Then pour this over the salad.

Have a delicious day

Deborah x