Serves: 4-6
Ingredients:
4-6 oranges - or a combination of oranges and rose grapefruit, peeled removing all the pith
1-2 carrots, peeled and sliced with a vegetable peeler making thin strands
250ml (1 cup) green olives, pitted
A small handful of dried cranberries sliced and soaked in a little warm water to which a splash of vinegar has been added.
A handful or almonds, dry roasted in a pan
Dressing:
45ml (3 tbsp) olive oil
Finely grated rind and juice of 1 small orange
2.5ml (½ tsp) ground coriander
A pinch of chilli flakes
2.5ml (½ tsp) mustard seeds
5ml (1 tsp) currants
Salt and freshly ground black pepper
Method:
- Ensure you remove all the pith from the oranges. Using a sharp knife cut horizontally into slices about 3cm thick. Remove any pips.
- Place the carrots on the bottom of a round serving platter. Top with the orange slices. Sprinkle over the olives and drained cranberry slices.
- Combine all the dressing ingredients in a screw-top jar and shake well. Pour over the salad and sprinkle over almonds; allow to stand for 15 minutes before serving to give the fruit time to absorb all those flavours.
RECIPE | Moroccan carrot & orange salad with olives
Image: Christoph Hoffman
Serves: 4-6
Ingredients:
4-6 oranges - or a combination of oranges and rose grapefruit, peeled removing all the pith
1-2 carrots, peeled and sliced with a vegetable peeler making thin strands
250ml (1 cup) green olives, pitted
A small handful of dried cranberries sliced and soaked in a little warm water to which a splash of vinegar has been added.
A handful or almonds, dry roasted in a pan
Dressing:
45ml (3 tbsp) olive oil
Finely grated rind and juice of 1 small orange
2.5ml (½ tsp) ground coriander
A pinch of chilli flakes
2.5ml (½ tsp) mustard seeds
5ml (1 tsp) currants
Salt and freshly ground black pepper
Method:
Would you like to comment on this article?
Register (it's quick and free) or sign in now.
Please read our Comment Policy before commenting.
Latest Videos
Most Read
Lifestyle
Lifestyle
Leisure
Leisure
Leisure