in Africa, Morocco

Orange – olive – salad

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Ingredients for 4 servings:

  • 4 orange(s), filleted
  • 20 black olives, pitted, roughly chopped
  • ½ tsp cumin, ground
  • ¼ tsp sweet paprika powder
  • Salad, to serve
  • Parsley, chopped

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Meslalla – for this dish you can also use blood oranges or bitter oranges

In a bowl, carefully toss the orange segments and olives with the spices. Line a shallow dish with lettuce leaves, layer the lettuce on top, and garnish with parsley. Perfect for an appetizer or a barbecue.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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