Peel the oranges and remove all the pith.

Separate the segments from the membrane, using a sharp knife.

Put the segments in a salad bowl and sprinkle with salt and paprika. Pour the oil over them and mix.

However strange this salad may seem it is an excellent accompaniment for virtually all roast meats – chicken, pork and lamb. It also goes well with braised leeks and spinach risotto (spanakorizo).

So for those with an adventurous palate, make it and serve it with charcoal-broiled chicken or marinated duck.