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August 12 2019

Orange, Carrot, Mint & Red Onion Salad

Adapted from Anne Sijmonsbergen’s cookbook, Eivissa, this pretty salad is a feast for the eyes with its bright orange hues - the addition of edible flowers and microgreens add to its allure.

Orange carrot and mint salad

Orange, Carrot, Mint & Red Onion Salad

½ small red onion, sliced paper-thin
6 carrots, peeled and coarsely grated
2 oranges, peeled and segmented (pith removed)
small handful of mint leaves, shredded into ribbons
1Tbsp orange juice
handful of yellow cucumber blossoms or other edible flowers such as nasturtiums, scarlet runner bean blossoms, or chives
handful of microgreens

3Tbsp extra virgin olive oil
1tsp red wine vinegar
pinch ground or freshly grated nutmeg
freshly ground black pepper

Soak the onion slices in a bowl of ice-cold water for 20 minutes, then drain and pat dry. Put all the dressing ingredients in a jar, seal with a lid and shake to combine.

Combine carrot, orange segments and onion in a bowl and toss with 1½Tbsp of the dressing, taste, season and toss again. Add the mint leaves and orange juice and toss once more. Adjust seasoning and add more dressing if desired.

Serve on a platter scattered with flowers and microgreens.


There are oranges and then there are Gisborne oranges. Our incomparable Navel oranges are loved throughout New Zealand. 

A winter orange, Navels are sweet, seedless, and juicy. Our region has the perfect climate of sunny warm days and cool nights to be able to grow one of the world’s favourite fruits.

Our oranges are grown on trees we planted in 2003. We knew our soil comprised exceptionally fertile heavy silt loam, renowned in our district for growing just about anything, but it wasn’t until we started selling our oranges direct to customers that we realised just how remarkable they are. Flavoursome, juicy and bursting with goodness, they have to be tasted to be fully appreciated.