Moroccan orange, olive and onion salad

AT A GLANCE

  • Serves 4 people

  • ¼ tsp each cumin seeds and coriander seeds
  • 2 oranges, coarsely chopped
  • ½ Spanish onion, thinly sliced on a mandolin
  • 120 gm Ligurian olives
  • Pinch each paprika and cayenne
  • ½ cup (firmly packed) each flat-leaf parsley and mint leaves
  • 3 radishes, cut into wedges
  • Juice of ½ lemon
  • 1 tbsp extra-virgin olive oil
01   Dry-roast whole spices over medium heat until toasted and fragrant (20-30 seconds). Set aside to cool, then coarsely crush in a mortar and pestle.
02   Combine remaining ingredients in a bowl, add spices, season to taste, toss to combine and serve.

Recipe:

EMMA KNOWLES AND LISA FEATHERBY

Photography:

BEN DEARNLEY

Styling:

VANESSA AUSTIN, EMMA KNOWLES AND LISA FEATHERBY

Drinking Suggestion:

AROMATIC GEWÜRZTRAMINER. , suggested by MAX ALLEN

FEATURED IN

Aug 2010

Aug 2010

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