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.
Moroccan Orange Salad
Course: SaladsCuisine: MoroccanDifficulty: Easy10
minutesThis refreshing orange salad is a little taste of Morocco and couldn’t be easier.
Ingredients
2 naval oranges, peeled & sliced
1 pink grapefruit, peeled & sliced
1-2 tsp cinnamon
1 tbsp orange blossom water
1 tbsp honey
1 tbsp fresh mint leaves, torn or shredded
1 tbsp pistachios, chopped
Directions
- Arrange sliced oranges and grapefruit on a plate.
- Drizzle over the orange blossom water and honey. Dust with cinnamon and garnish with the shredded mint leaves and chopped pistachios.
- Serve immediately.
