This is a lovely recipe with simple yet exciting flavours. I first came accross Moroccan orange salads when a friend made one for me with cranberries & cinnamon. I never forgot it & was determined to try more of them. Since then we have been steadily working our way through The Food of Morocco by Paula Wolfert. We have shared a couple of other recipes from there but I couldn’t resist sharing this one too as it is so good.
Oranges are often really good at this time of year so it seemed the right time to post this recipe. Also, it is January & everyone seems to be on a health kick so I better get this one in quick before February come round & people are tired of their new diets & back on the fried stuff. if you are on a health kick then check out our 8 easy ways to get your 5 a day post.
This is great as a starter and also a side dish, ideal on a mezze platter. It is also perfect for beating the winter blues with lots vitamins and a big punch of flavour. The mint adds extra zing & nutrients. This can be ready in minutes, just make sure the ingredients are cold, they taste better that way.
If you’re a fan of Moroccan food then have a look at this lovely Moroccan tomato salad recipe too.
Moroccan Orange & Radish Salad
For the salad:
- 1 or 2 bunches of radishes
- 2 navel oranges
- 1 1/2 tablespoons caster sugar
For the dressing:
- 2 tablespoons reserved orange juice
- 2-3 tsp orange flower water
- 1 1/2 tablespoons fresh lemon juice (or more to taste)
- Pinch of cinnamon and/or 3-4 mint leaves
- Shred, grate or finely chop the radishes. Sprinkle with sugar and leave for 15 mins.
- Drain any excess liquid off the radishes, wrap them tightly in clingfilm and put in the fridge till cold
- Peel and slice the oranges – roll them around on the worktop pressing lightly with your hand for a few seconds to soften it. Peel the skin off and cut away all the white pith. Cut out the segments, or cut across them into slices, as you prefer. Save 2 tablespoons of juice for the dressing. Chill the oranges.
- Make your dressing just before serving. Mix together the OJ, orange flower water, lemon juice and salt to taste.
- Add the radishes and toss in the dressing.
- Taste and sharpen with more lemon or add extra seasoning if needed.
- Add the orange slices and finally top with cinnamon and mint.