World Cuisine

Orange, Date and Chilli Salad

cook 30 mins
  • 3–4 ripe sweet oranges
  • 150 g (5 oz) ready-to-eat soft pitted dates, finely sliced
  • 2–3 tablespoons orange blossom water
  • 1 red chilli, deseeded and finely sliced
  • finely sliced rind of 1/2 preserved lemon (see page 68)
  • Using a sharp knife, remove the peel and pith from the oranges. 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.
  • Scatter over the chilli and preserved lemon rind and gently toss together.
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