Moroccan Orange and Radish Salad
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This refreshing salad is often eaten as part of a first course spread in Morocco, but it's also an ideal accompaniment to a rich tagine of meat, poultry or fish. It's also great with grilled meats or kebabs. From Salads simple, fast and fresh.
- Ready In:
- 15mins
- Serves:
- Units:
ingredients
- 6 large seedless oranges (1.8kg)
- 4 large red radishes (200g)
- 1⁄2 small red onion, sliced finely (50g)
- 1 cup nicoise olive, seeded (180g)
-
LEMON DRESSING
- 1 garlic clove, crushed
- 1⁄2 teaspoon sweet paprika
- 1⁄2 teaspoon ground cumin
- 2 tablespoons lemon juice
- 2 tablespoons olive oil
- 1⁄4 teaspoon sugar
- 2 tablespoons finely chopped fresh parsley
- 1 teaspoon orange flower water
- 1⁄2 teaspoon ground cinnamon
directions
- Peel oranges, removing white pith; slice thinly.
- Slice radishes thinly.
- Overlap alternate slices of orange and radish around edge of serving plate; overlap remaining slices in center.
- Top with onion and olives; drizzle with dressing.
-
Lemon dressing:
- Combine all ingredients in screw-top jar; shake well.
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