Yield: 1 servings
|6 \N||Naval oranges|
|\N \N||Handful of black olives|
|\N \N||Packed in oil|
|\N \N||Juice of 1/2 lemon|
|1 teaspoon||Powdered sugar|
|2 tablespoons||Orange flower water,|
With a sharp knife, remove the peel, including membrane, and slice each orange into 4-5 slices. Arrange slices overlapping on a platter lined with lettuce leaves or place slices in a bowl. Add the olives.
Sprinkle with lemon juice, salt, sugar and orange flower water, if using. Set aside for 30 minutes before serving.