Orange and olive salad

I love this classic Moroccan salad. Sweet orange slices and salty olives are a winning combination in my book.

Also in its favour, it takes minutes to make and looks beautiful arranged on a contrasting platter.

However, the girls pronounced Moroccan orange and olive salad “weird” and scored it accordingly. Sorry, Morocco…

The recipe is adapted from Claudia Roden’s in The Book of Jewish Food.

Orange and olive salad
(serves 4)

• 4 oranges, peeled and sliced crosswise
• ½ cup good quality pitted black olives
• 1 small clove garlic, minced
• ½ tsp ground cumin
• ½ tsp smoked paprika
• juice of half a lime
• 2 Tb olive oil
• salt and pepper
• chopped flatleaf parsley, to garnish

1. Arrange the orange slices on a platter, and scatter the olives on top.
2. In a small bowl, whisk together the garlic, cumin, paprika, lime juice and olive oil to make a dressing. Season with salt and pepper to taste.
3. Drizzle the dressing over the orange slices, sprinkle with chopped parsley and serve.

Family score: 7.8 out of 10

Tags: African food, dairy-free, gluten-free, olives, oranges, vegan, vegetarian