Orange salad with cinnamon and dates
This is a classic Moroccan salad, often served at the end of a meal. Oranges grow in abundance in Morocco and the sweet and fragrant flavours added to the fruit make a simple dish into something exotic and fresh.
These recipes originally appeared in House & Garden magazine, photos courtesy of Oivind Haug.
- 4-6 oranges
- 1tsp cinnamon
- 1tsp icing sugar
- 10 dates, stones removed and cut into small pieces
- 10 mint leaves
- 1tbsp orange blossom water
- Pomegranate seeds to sprinkle
- 1-2tbsp dried rose petals (optional)
- Using a serrated knife, cut the top and bottom off each orange then slice down the rounded sides of the fruit, right next to the flesh to remove the pith and skin, leaving just an orb of flesh. Then slice each orange horizontally into ½ cm circles. Arrange the orange slices on a serving plate.
- Sprinkle with cinnamon and icing sugar and dot with dates. Tear the mint leaves and scatter over along with drops of orange blossom water and pomegranate seeds. Dried rose petals make a pretty decoration too. Serve the salad on its own after the main course or to accompany the almond and pistachio cake.