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Nothing like a colorful and fragrant orange salad to bring some sunshine to your plate! And if we need one thing today, more than anything, it’s color and pep in the kitchen…
As if to bring a little sweetness to the situation of recent days – between confinement and a global pandemic – Spring arrived a few days ago and brought us trees in flower, chirping birds and sunny weather… A very appreciable sweetness which made us forget the news of recent weeks.
Thirteen is my number of days of confinement today. I am fortunate to work for a company that sensed the situation looming and which, little by little, asked employees who could work from home to stay at home. I don’t see the days passing by, with teleworking, but recently, an irrepressible desire to escape has started to take hold of me.
No matter, it may no longer be allowed to go out, but we still have the possibility of escaping into the kitchen… So I began my tour of the world of flavors by making a new butter chickenthen spring rolls with shrimp…I continued my journey with Lebanese falafels and finally, before citrus fruits completely disappear from our shelves, I remade this recipe for Moroccan orange salad.
Its delicious scent of orange blossom and cinnamon transports me directly to Marrakech!
This orange salad is a simple, delicious and vitamin-packed dessert. It prepares in no time. Don’t hesitate to prepare it in advance, it will only be better!
And think of my little tip also for the pomegranate. It’s one of my favorite fruits… So I generally buy 2 or 3 when it’s peak season (in Autumn) and I crush them in a bowl (there are lots of tutorials on Youtube by the way 😛 ). I then put the grains in a bag in the freezer. And presto, I have fresh pomegranate in reserve for the months to come!
Ingredients
- 6 beautiful oranges for juice
- 1/2 grenade
- 1 c. tbsp honey
- 2 c. tbsp orange blossom water
- 1/2 c. coffee ground cinnamon (or more depending on taste)
- A few pistachios for decoration
- A few mint leaves (optional)
Steps
- Prepare a light syrup by heating the juice of an orange with the honey. Add the orange blossom water and let cool.
- Peel the remaining oranges (that is to say, cutting the skin and the white membrane at the same time with a knife). Cut the oranges into thin slices and above all collect the juice, add it to the previous mixture with the orange blossom water.
- Place the orange slices on a serving plate. Pour your syrup over the oranges, sprinkle with cinnamon and let sit for at least 1 hour in the refrigerator.
- Meanwhile, deseed your pomegranate. Coarsely crush your pistachios. And finally wash and chop your mint leaves.
- When ready to serve, place the pomegranate, pistachio pieces and your mint on your plate. And enjoy!
