Thursday, 21 April 2011

Moroccan Carrots and orange Salad

This simple salad is refreshing, and the orange blossom water adds an unusual touch.

I prepared this dish for the second time for a barbecue that we enjoyed with few families in a place called Haddow house (30 min from Aberdeen). I have been thinking about trying this recipe with others for it's unusal combination of fruits and vegetable. It went really well with barbecued meat (especially chicken). Feel free to play with the quantities to suit your own taste.

I also made a middle eastern salad. The coulours say it all. Health on a plate. Who said healthy food is boring...

500g carrots
3 oranges
4 tsp orange flower blossom water
2 tbsp olive oil
2 tsp caster sugar
Juice of 1 orange
Ground cinnamon


1. Peel the carrots and grate finely 

2. Peel the oranges and cut the flesh into small pieces, catching the juices.

3. Mix the oranges, carrots, olive oil, orange flower water and sugar together in a serving bowl, adding plenty of salt.

4. Sprinkle ground cinnamon over the surface and chill well before serving.

Serves 6 as part of a salad selection.

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