1 jar 420 g cactus spears (see note)

3/4 cup (180 ml) roasted red bell peppers, cut into strips

1 green onion, thinly sliced

2 tablespoons (30 ml) fresh cilantro, chopped

1 teaspoon (5 ml) orange zest

2 tablespoons (30 ml) orange juice

1 tablespoon (15 ml) olive oil

Salt and pepper

Rinse and drain the cactus spears.

In a bowl, combine all the ingredients. Season with salt and pepper. Cover and refrigerate for 2 hours.

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