Orange Salad

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  • 4 oranges, coarsely sliced
  • 6-8 fresh dates roughly sliced
  • ½ red onion, thinly sliced
  • 50g black olives
  • Fresh dill leaves picked
  • 4 radishes, finely sliced
  • ½ lemon juiced and ½ orange juiced
  • Drizzle olive oil
  • ½ tsp orange blossom water (to taste)
  • 1 tsp Ras el hanout
  • Flaked almonds toasted
  • Candied orange zest


Combine the lemon and orange juice and the orange blossom water. Layer the radishes, orange slices and onion on a platter. Sprinkle over the dates and olives. Lightly spoon over the dressing and a drizzle of olive oil. Season with salt. Garnish with fresh dill, candied orange zest and sprinkle over the ras el hanout. For the candied orange zest- use a zester, create long strips and place into boiling water. Drain and repeat 3 times. Make a sugar syrup and cook the zest for few minutes in the syrup. Allow to cool.