Ingredients

Step by step

1. Finely grate the zest from half an orange and reserve for dessert (see recipe below). Segment the oranges by topping and tailing, then sit on a board, bottom down. Use a small, serrated knife to cut away all of the peel and pith in strips, then hold each orange over a medium-size mixing bowl while you cut and release the orange segments from the membrane. Squeeze what’s left to add some juice to the bowl – you need about 3 tablespoons.
2. Add the oil, vinegar and olives to the orange bowl with some seasoning. Mix until combined (see ‘Get ahead’ tip above if preparing in advance).
3. Halve the cucumber lengthways then scoop out the seeds with a teaspoon and discard. Thinly slice the rest and keep under damp kitchen paper.
4. When ready to serve, add the cucumber slices to the orange-olive bowl and mix through, before tossing everything with the rocket leaves. Serve straightaway.
   Waste not

   Use the rest of the orange zest for dessert: macerated strawberries with amaretti ice cream

Serve with

Green couscous with torn tahini chicken

Whipped Greek cheese with pickled sultanas