Sunday, 26 February 2017

Orange, Date & Chili Salad

I was in my local Poundland tossing in bits and bobs in my basket, when I discovered a healthy collection of cookery books. I was spoilt for choice, a cook book on Tuscan cuisine, Spanish cuisine, utilising your own vegetables in your garden and a Chocolate baking book. Having become easily distracted by a cookery book focusing on one of my favourite cuisines: Middle Eastern Food, I decided on purchasing entitled "200 easy tanginess & more". Rich hearty tagines, light refreshing fish dishes and sweet and savoury salad combinations. I strongly recommend that you take a trip to Poundland and treat yourself to an absolute bargain and a gem of a cookery book. 

This cookery book focused on 200-Moroccan-style recipes including tanginess, salads and snacks. The first recipe I tried was incredibly simple: Orange, Date & Chili Salad. Sweet, yet the chili adds a quick and I served this as part of a Middle Eastern Feast which included a hearty tagine and Middle Eastern spiced vegetables and pitta bread. If you can manage to get your hands on a pomegranate, sprinkle the seeds of half a pomegranate over salad, it adds a crunch. 



Orange, Date & Chili Salad
Ingredients
Serves: 4
Preparation Time: 30 minutes
3-4 ripe sweet oranges
150g ready to eat soft pitted dates, finely sliced
2-3 tbsp orange blossom water
1 red chili, deseeded and finely sliced
finely sliced rind of 1/2 preserved lemon. 
handful of pomegranate seeds (optional)

Method
Remove the peel and pith from the oranges with a sharp knife. 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 date soften. 
Sprinkle over the chili and preserved lemon and toss together. If you are using pomegranate seeds scatter over. 


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