Moroccan Orange & Olive Salad
Preparation time: 15 minutes
Cooking time: 1 minute
Serves 4
2 teaspoons cumin seeds
4 large oranges
125 g (4 oz) green olives
50 ml (2 fl oz) extra virgin olive oil
1 tablespoon harissa, or to taste
1 crisp lettuce, torn into bite-size
pieces
Salt
Dill sprigs, to garnish
Heat a small heavy-based frying pan and
dry-fry the cumin seeds until fragrant. Tip into a grinder and grind to
a powder.
Remove the rind from 1 of the L oranges
with a zester and set aside. Peel the oranges with a sharp knife,
carefully removing all the pith. Working over a bowl to catch the
juice, cut out the segments from the oranges and discard any pips. Put
the oranges and olives into the bowl.
Whisk or shake together the oil, harissa
and roasted cumin. Add salt to taste, then pour the dressing over the
oranges and olives and toss the salad together.
Arrange the lettuce leaves on 4 plates.
Add the orange and olive mixture. Garnish with the reserved orange rind
and dill sprigs and serve.
Note: Made from peppers, olive
oil, garlic, coriander, cayenne pepper, cumin and mint, harissa is a
North African puree used as a condiment. It is available from most
supermarkets. |