Orange, Date & Chilli Salad
Ingrediënten
- 34 ripe sweet oranges
- 150 g ready-to-eat soft pitted dates finely sliced
- 2,5 tablespoons orange blossom water
- 1 red chilli deseeded and finely sliced
- finely sliced rind of ½ preserved lemon
Instructies
- Remove the peel and pith from the oranges with a sharp knife.
- Place the oranges on a plate to catch the juice and thinly slice into circles or half moons, removing any seeds.
- Place the oranges and juice in a shallow bowl.
- Scatter over the dates, then pour over the orange blossom water.
- Cover and leave to stand for 15 minutes to let the flavours mingle and the dates soften.
- Sprinkle over the chilli and preserved lemon rind and gently toss together.
Notes / Tips / Wine Advice:
For orange, radish & chilli salad, using a sharp knife, remove the peel and pith from 3 oranges. Holding the oranges over a bowl to catch the juice, cut down between the membranes and remove the segments. Cut each segment in half, remove any seeds and place in the bowl. Dry-fry 2 teaspoons fennel seeds in a small, heavy-based frying pan over a medium heat for 3 minutes until they emit a nutty aroma, then scatter over the oranges. Add 6–8 sliced small red radishes, 1 tablespoon pitted and sliced green olives and 2 deseeded and sliced green chillies. Mix together 2 tablespoons olive oil, 1 tablespoon orange blossom water and 1 teaspoon runny honey and pour over the salad. Season, toss together lightly and serve scattered with 1 tablespoon finely chopped parsley.
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