I have for you here a little sunshine in a salad. Inspired by the flavours of Morocco. Chilli spiced oranges, sticky dates, salty tangy olives and refreshing flat leaved parsley with a splash of extra virgin olive oil.
Yes, it is a salad. But, it’s not supposed to be a “diet” salad. More of a ” I have overdone it and need a change of food” creation that also happens to taste satisfyingly good and has me wishing for a trip to Morocco with all it’s heat, spice and colour.
It is a dish that isn’t really a recipe but more of an assembly of ingredients that work so well together. When I concoct recipes like this, I always think of Nigel Slater who is the master of dishes that seem to assemble themselves, with considered choice of ingredients. I wonder if he would approve……
This also fits on perfectly at Cooking with herbs. A monthly challenge run by Karen at Lavender & Lovage. The them this month is “Citrus”.
My salad is also going over to Four Seasons Food. A challenge co- hosted by Louisa at Eat Your Veg and Anneli at Delicieux. The theme this month is “Virtuous Food”.
- -2 large oranges peeled and sliced into rounds,
- -A sprinkling of chilli flakes (as much/as little as you wish),
- -10 dates sliced into quarters lengthways,
- -6 to 8 green olives (de-stoned/pitted),
- -1/2 to a whole bunch of flat parsley, leaves only (save stalks for chopping into soups/sauces),
- -A generous splash of extra virgin olive oil (regular will also be fine, just not as flavourful).
- This is an assembly of the ingredients listed above, on a large plate. It makes a perfect starter but would also be a lovely accompaniment to some spice marinated fish or meat.
- I would recommend slicing the olives thinly in this salad. I did not do this for the photo but did slice up the olives as I was eating them with the rest of the salad. They provide the seasoning for this dish so no salt is required.