This simple salad is about as Moroccan as the sound of the Muezzin’s call to payer bouncing off roof terraces, the smell of sunburnt terracotta tiles and the toothache of sweet mint tea. It doesn’t get much simpler or more refreshing than this.
This plate of pimped oranges often appears as a dessert in Morocco, serve it as a sweet treat or serve it alongside slow-cooked duck or lamb to cut through the richness of the meat. You can easily customise your own version with different toppings and garnishes. Add pomegranate seeds for extra colour and juiciness, toasted almonds, crumbled goats cheese or experimenting with the spices, such as using cumin or Raw el Hanout instead of cinnamon. I’ve added grapefruit but you could omit it, just use oranges or mix it up with some seasonal blood oranges.