Recipe by Dreamer in Ontario
Simple, refreshing and colourful salad from Africa. Recipe comes from The Vegetarian Passport Cookbook.
Top Review by COOKGIRl
Made as written using cumin seeds for cumin powder and pomegranate molasses for the seeds. Mixture was served over fresh baby arugula! Easy and delicious! Thanks! Reviewed for Veg Tag/March.
- 2 large oranges, peeled and cut into bite-size pieces (squeeze some of the juice into the salad)
- 1 cup radish, sliced
- 1⁄4 teaspoon cumin
- sea salt and pepper, to taste
- 3 -4 fresh dates, chopped (optional)
- 2 -3 tablespoons pomegranate seeds (optional)
- lettuce leaf (optional)