Moroccan Orange and Olive Salad
Oranges, green olives and lettuce come together in this salad, fragrant with cumin and harissa and cooked in a pan. Finish with orange zest and dill sprigs.
13 min · Serves 4 · Easy
Ingredients
Method
Start cooking mode- Prep 10 min · Cook 3 min · 13 min total
- easy
- 1
Heat a small heavy frying pan, add the cumin seeds and dry-fry until fragrant. Tip into a grinder and grind to a powder.
- 2
Remove the zest from 1 of the oranges with a zester and set aside. Peel the oranges with a sharp knife, carefully removing all the pith. Working over a bowl to catch the juice, cut out the segments from the oranges and discard any seeds. Put the oranges and olives into the bowl.
- 3
Whisk or shake together the oil, Harissa and roast cumin. Add salt to taste, then pour the dressing over the oranges and olives and toss together.
- 4
Arrange the lettuce leaves in a serving bowl. Add the orange and olive mixture. Garnish with the reserved orange zest and dill sprigs and serve.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
