Moroccan Orange Salad with Pomegranate
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 8 orange (s), 1 which was untreated
- 1 pomegranate
- 3 stalks mint, fresh
- 1 tablespoon flavor (orange blossom water)
- 1 tablespoon ground cinnamon
- 1 tablespoon oil (walnut oil)
- 1 teaspoon lemon juice, freshly squeezed
- 50 g pistachios, chopped
- Cane sugar, coarse (Demerara sugar)
Print Recipe
Pin Recipe Instructions
- Wash the oranges with hot water and rub dry. Use a zest zipper to slice the peel of the untreated orange and set aside.
- Cut the oranges into centimeter-thick slices, collecting the juice and setting aside. Remove the peel from the slices all around and cut into bite-sized quarters or eighths.
- Quarter the pomegranate apple and remove the seeds by turning them inside out, sorting out the white separating skins.
- Rinse off the mint and shake it dry, pluck the leaves off and chop them into small pieces.
- Mix the orange blossom water, orange zest and juice, cinnamon, walnut oil and lemon juice and add the Demerara sugar to taste. The amount of ingredients for the dressing can of course be varied as desired.
- Arrange the orange slices on the plates and sprinkle each with pistachios, mint and pomegranate seeds. Then generously drizzle the fruit slices with the dressing.
- The orange salad can be prepared well and kept in the refrigerator until ready to be eaten.
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