I recently discovered a fabulous, fabulous salad…
A delightfully, refreshing Moroccan orange salad with sugar, cinnamon and mint! And my addition of roasted thin shavings of almonds!
While I was leafing through my copy of Flavours from Arabia, published by Thames and Hudson, I found this simple orange salad recipe. I got my copy from our al-Maidan Cultural Centre shop in case you want to grab a copy of your own!
First you need to prepare the dressing:
- Juice of 1 orange
- 2 tablespoons orange blossom water
- 2 tablespoons sugar
- 2 cinnamon stick
Bring all the ingredients together in a small sauce pan and heat until you reach a simmer. Leave the dressing to simmer for 3-5 minutes. Remove from heat to cool.
Peel 6 oranges using a sharp small knife. I’m in love with my ceramic knives. They do a fantastic job! Then cut the oranges into thin slices and arrange in a deep platter.
Grab a handful of sliced almonds and lightly toast them in the oven for a few minutes.
When the dressing has cooled, spoon it oven the oranges and then add the almonds. Using a sifter or ideally a shaker, sift both cinnamon and icing sugar over the oranges.
Wash and dry a handful of mint leaves and roll them up. Taking a sharp knife, cut into thin strips (julienne). Scatter over the oranges and enjoy it as a starter for your next gathering or have it as an afternoon treat!
I made this today!
But I improvised – forgot to toast the almonds, didn’t add sugar and didn’t cook the “dressing.”
Still turned out yummy 😉
Fantastic! You don’t need to follow recipes! With these simple recipes there’s a world of adjustments that you can make and still have a very delicious dish.