Prep 15 mins
Cook 0 mins
A lovely Moroccon salad that makes a great starter, side dish or a light summer meal together with fresh bread. You can either fillet the oranges or slice them. To fillet an orange start by slicing a 1/2-inch thick piece off the top and bottom of the orange. With the fruit resting flat against the work surface, use a sharp knife to slice off the rind, including all of the bitter white pith. Slip the blade between a membrane and one section of fruit and slice to the center, separating one side of the section. Turn the blade of the knife so that it is facing out and is lined up along the membrane to free the section completely. Continue until all of the sections are removed.
- 4 sweet oranges
- 100 g black olives (= 3 1/2 ounces, use less if desired)
- 1 garlic clove, minced
- 1⁄4 teaspoon salt
- 1 teaspoon ground cumin
- 2 tablespoons olive oil
- 1⁄3 teaspoon cayenne pepper
- 1 teaspoon sweet paprika
- Slice 1/2-inch thick piece off the top and bottom of the oranges. Slice off the rind, including all of the bitter white pith.
- Now you have two options: either you fillet your oranges as in the original recipe or you slice them as on the picture. If you serve them as a starter or as a main dish, I find it nicer to slice them and arrange the slices on individual plates. If served as a side dish, it is probably more convenient to fillet the oranges (see introduction).
- If you choose to slice the peeled oranges, arrange the slices nicely on individual plates. If you choose to fillet the oranges, chop the fillets in 1 cm / 1/2 inch cubes.
- Pit the olives and either halve them or cut them into stripes (that's what I do). Arrange them on top of your sliced oranges or put them into a bowl and add your chopped oranges and olives.
- Mix all the ingredients for the dressing and drizzle the dressing over your sliced oranges or mix it carefully with the chopped ones.
- This salad should not be mixed in advance, as the olives will colour the oranges.