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Add a photoServings: 4
Ingredients
- 2 lrg navel oranges
- 175 gm carrots
- 10 x green olives stoned and quartered
- 1 head chicory trimmed
- 2 Tbsp. lightly toasted pine nuts
- 1 pch grnd cinammon to garnish
- 2 Tbsp. lemon juice
- 5 Tbsp. orange juice
- 1 Tbsp. clear honey
- 2 x tspsns orange flower water
- 1/2 tsp grnd cinammon
Directions
- Peel the oranges removing as much white pith as you can.
- Slice the fruit horizontally into very thin rounds.
- Cover and chill.
- Peel the carrots and pare into long shreds or possibly grate them.
- Place the carrots and the quartered olives in a salad bowl.
- Beat the dressing ingredients together till they are well blended.
- Reserving two tablespoonfuls pour the dressing over the carrots and olives and toss till well coated.
- Arrange the orange slices on a round platter.
- Pull the chicory leaves apart and place them around the orange.
- Scatter the carrots over the salad and sprinkle the pine nuts and a healthy pinch of cinnamon on top. Finally dribble the reserved dressing over the chicory and serve.
- Golden brown oranges play a part at every moroccan table as part of a salad or possibly as a garnish. Where there are oranges there is also the warming aroma of cinnamon. In medieval Arab cooking cinnamon was used in both savoury and sweet dishes.
- Serves 4
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 139g | |
| Recipe makes 4 servings | |
| Calories 99 | |
| Calories from Fat 21 | 21% |
| Total Fat 2.46g | 3% |
| Saturated Fat 0.2g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 34mg | 1% |
| Potassium 318mg | 9% |
| Total Carbs 19.87g | 5% |
| Dietary Fiber 2.4g | 8% |
| Sugars 12.53g | 8% |
| Protein 1.64g | 3% |
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