Moroccan Citrus Salad – celebrate the summer!

Moroccan Citrus Salad. Try adding thin slices of red onion, a creamy cheese, olives and dash of paprika

“It’s hard to provide a recipe for such a basic salad since it really should come about by following one’s instinct and mood, so regard this as more of a suggestion than a hard-and-fast recipe: it’s now up to you to bring it to life in whatever way you choose” says Bethany Kehdy author of The Jewelled Kitchen. “If you want to attain more savoury notes, add thin slices of red onion, a creamy cheese, olives, a dash of paprika and a drizzle of argan oil. The combination of fruits and vibrant colours will revive you at first glance, let alone at first bite. Serve with some ginger yogurt, if you like” suggests Bethany.

Moroccan Citrus Salad

Serves 4
Preparation time 10 minutes

1 lime
1 orange
1 blood orange
1 pink grapefruit
seeds from 1 pomegranate
2 tsp roughly chopped pistachios
2 tbsp clear honey
½ tsp orange blossom water (optional)
¼ tsp ground cinnamon
1 tsp chopped mint leaves, to sprinkle
 
To serve (optional)
4 tbsp Greek yogurt
2.5cm/1in piece of root ginger, peeled and grated
 
1. Using a sharp knife, trim the top and bottom of the lime so that the flesh is revealed. Keeping the lime upright, cut through the peel downwards from top to bottom, following the shape of the fruit, making sure to shave off all the peel and pith. Turn the lime onto its side and cut into thick wheels (not too thick, but thick enough so they are not falling apart).

2. Repeat with the remainder of the citrus fruit. Remove the pips and arrange the slices on a serving plate, so they overlap. Drizzle any juice over the citrus slices.

3. Sprinkle over the pomegranate seeds and pistachios. Put the honey and orange blossom water, if using, in a small mixing bowl and stir well, then drizzle it over the citrus fruits. Dust with cinnamon and sprinkle the mint over the top.

4. To make the ginger yogurt, if using, put the yogurt and ginger in a bowl and mix well. Serve with the salad.

Try Bethany’s Chicken Basteeya recipe for a Middle Eastern classic with a twist.

Bethany Kehdy is a pioneer of today’s new Middle Eastern cuisine.The Jewelled Kitchen takes you on an unforgettable adventure of Middle Eastern and North African cuisines. From Tuna Tartare with Chermoula and Sumac-Scented Chicken Parcels, to Cardamom-Scented Profiteroles and Ma’amoul Shortbread Cookies – mouth-watering dishes for you to try. Find Bethany at her inspiring food blog dirtykitchesecrets.com.

    “Original and delicious” –  Yotam Ottolenghi

     The Jewelled Kitchen by Bethany Kehdy

      224 pages • Illustrated • £20.00

      AUS $32.99 NZ $42.00

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