Orange and grated carrot salad with orange-flower water


  • Serves 6 people

  • 1 navel orange
  • 450 gm carrots, grated
  • Dressing
  • 2-3 tbsp lemon juice
  • 1½ tbsp caster sugar
  • 1 tsp orange-flower water
  • 1 tsp ground Ceylon cinnamon
01   Roll the orange around on the worktop to soften it. Using a small knife, employ a seesaw motion to peel the orange. Cut away all the white pith from the flesh. Cut out segments from the dividing membrane, then cut the segments into dice. Squeeze any juice from the remainder of the orange into a small bowl and reserve it for the dressing. Gently mix together the orange and carrot in a serving dish.
02   To make the dressing, combine the lemon juice, reserved orange juice, sugar and orange-flower water in a small bowl. Pour over the carrots and oranges. Cover and keep in the refrigerator until ready to serve. Partially drain and dust with the cinnamon just before serving.

Note The Food of Morocco ($65, hbk) by Paula Wolfert is published by Bloomsbury. This recipe has been reproduced with minor GT style changes.

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