Moroccan Orange and Olive Salad

11. February, 2009

This is a exceptionally lovely salad and a bit different than the salads we are used to since there is no lettuce or anything green in it. I love this salad on a platter of mezze (a spread of appetisers or small Middle Eastern courses) or as a starter on its own. This recipe is from a great book called North African Cooking.

It is a good idea to allow the salad to sit at room temperature for an hour or so in order for the the flavours to develop

Use sweet oranges such as Valencia or Murcia (or any other sweet variety available).

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A lovely and colourful North African salad

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This recipe is:

Egg free
Gluten free
Lactose (dairy) free
Nut free
Vegan

Moroccan Orange and Olive Salad

Serves 2 as a side dish

Ingredients

1 orange, peeled and cut into thin wedges
Half a small onion (red), sliced thinly
6-8 pitted olives (black)
Pinch cayenne pepper
1 tablespoon extra virgin olive oil
½ teaspoon agave nectar
Fresh coriander leaves to garnish (optional)

Preparation

Peel the orange and trim the white pith off completely with a very sharp knife. Remove any seeds. Place the orange on a small tray (to reserve the juice) and cut in 4 quarters (wedges) and again in 4 quartars.
Slice the onion very thinly and separate the rings.
Place the oranges on a serving dish.
Arrange the sliced onion over the oranges.
Add the olives (you can slice them in halves if you prefer)
In a small bowl, combine 1 tablespoon olive oil, ½ teaspoon agave nectar and a pinch cayenne pepper. Stir well.
Pour over the salad.
Allow the salad to sit on the table, covered for an hour or so for the flavours to fully develop.

Tips

You can add a little extra orange juice if you prefer the salad a little sweeter. Just use fresh, organic juice.
You can also try blood oranges for variety.