Granada orange and salt cod salad (Remojón granadino)

1. Soak the salt cod for 24-36 hours (changing the water several times), then remove skin and bones and break into large flakes; traditionally the cod is first toasted over embers or in a pan, which gives a smoky flavour.

2. Hard-boil the eggs for 10 minutes, peel and quarter.

3. Peel the oranges, removing the white pith as well, and cut into thin slices or segments.

4. Slice the onion (ideally spring onion or red onion) into thin rings.

5. Arrange the oranges on a plate, scatter over the onion, cod and black olives, season with salt and drizzle generously with olive oil; garnish with the egg quarters.

6. Leave for 15 minutes and serve at room temperature.

Tip: Remojón is made in winter, in orange season – the sweet oranges and salty cod make a surprisingly harmonious pair.