4 ripe oranges
4 eggs
1 large jar of black olives preserved in brine
1 small bunch of fresh mint
salt flakes
ground black pepper
olive oil
Prepare the salad ingredients: Boil some water in a saucepan and slowly lower each egg, using a spoon, into the boiling water. Allow to boil for about 4 minutes. Meanwhile, peel the oranges and remove any white pith or seeds. Slice into segments. Drain the salt water from the olives, using a colander. Roughly chop the mint leaves, discard the stalks. After approximately 4 minutes check to see if the eggs are boiled by gently tapping them with the back of a metal spoon to slightly crack the shell. If no white fuid streams out like a ribbon, then the eggs are ready. Carefully remove from the saucepan with the spoon, and run under cold water for 20 seconds or so (or save water by immersing them in a bowl of cold water). This will help to set the egg. Using the back of the metal spoon again, crack the egg shells and gently remove. Allow to cool. Place the oranges, olives, then mint into a large salad-serving bowl. Slice the eggs and immediately add to the salad. Sprinkle with salt flakes, freshly ground pepper and olive oil. Toss the salad just before serving.