Salads are one of two types. First we have the very simple salad, simple flavours and few ingredients. Fresh and vibrant, they are made to accompany dishes that are complex in composition and flavours. The second sort, the more complex Ottolenghi-style salads, contain a whole range of ingredients and layer upon layer of flavours. They are made to be a meal in themselves or to go with some very simple or plain dishes – a few slices of grilled halloumi, for example.
This is the first type – simple, with just two main ingredients and a simple dressing. It is so fresh and wonderful, a little tart from the lemon juice, and made to get the appetite really humming. It is Moroccan, and contains cinnamon in the dressing. So unusual.
Moroccan Salad of Oranges with Radishes
6 – 12 fat round red radishes (or equivalent of small daikon radish)
2 oranges, peeled, pith removed, and sliced thinly
Juice 1 lemon
1 Tblspn orange blossom water
2 tspns caster sugar
0.5 tspn salt
0.5 tspn cinnamon powder
Take the red radishes, rinse well, and soak in cold water for 30 mins, changing the water twice.
Drain the radishes and slice thinly.
Mix the dressing ingredients. Place the orange and radish slices in a bowl and pour over the dressing. Chill for 30 mins before serving.