This fresh-tasting relish goes well with grilled flatbread, chicken, fish or pork. All of the ingredients should be available at your local natural and organic food store.
 
Adapted from a recipe in The BBQ Queens’ Big Book of Barbecue by Karen Adler and Judith Fertig

Grilled Flatbread With Olive, Orange and Fennel Relish

Makes 4 servings

4 pita or small flatbreads
1 tablespoon canola oil for brushing
4 small oranges, peeled and sectioned
1 fennel bulb, trimmed, quartered, cored and thinly sliced
1 medium red onion, peeled and thinly sliced
1/2 cup black ripe sliced olives
1/2 cup Spanish olives stuffed with pimiento
1 tablespoon canola oil
Fine kosher or sea salt and freshly ground black pepper to taste (optional) 

  1. Prepare medium-hot fire in your grill. Brush flatbreads, on both sides, with 1 tablespoon canola oil.
  2. In bowl, combine orange sections, fennel, onion, olives and remaining canola oil to make the relish. Season to taste with salt and pepper, if desired, and stir to blend.
  3. Grill flatbreads 1 to 2 minutes per side, turning once, or until good grill marks form.
  4. Add a dollop of Spanish Olive Drizzle to enhance the flavors of the relish.
  5. Top flatbreads with relish.

Recipe and photo courtesy of CanolaInfo and Lindsay Olives