serves
4
prep
15 minutes
difficulty
Easy
serves
4
people
preparation
15
minutes
difficulty
Easy
level
Ingredients
- 5 medium oranges (500 g after peeling and slicing)
- 60 g medjool dates, pitted and quartered lengthways (halved if small)
- 120 g radishes, sliced 1–2 mm thick
- ½ small red onion, very thinly sliced into rings (30 g net)
- 1 garlic clove, crushed
- 30 g rocket leaves
- 30 g red lollo rosso lettuce, torn into 3 cm pieces
- 10 g coriander, roughly chopped
- 10 g parsley, roughly chopped
- 5 g mint, roughly torn
Dressing
- 1½ tbsp lemon juice
- 1 garlic clove, crushed
- ½ tsp orange blossom water
- ⅛ tsp ground cinnamon
- 1 tsp toasted fennel seeds, lightly crushed
- 2¼ tbsp olive oil
- ¼ tsp salt
- black pepper
Instructions
To make the dressing, whisk together the lemon juice, garlic, orange blossom water, cinnamon and fennel seeds. Add the olive oil, salt and a generous grind of pepper and whisk until well combined. Set aside.
Use a small, sharp knife to trim tops and tails from oranges. Cut down sides of the oranges, following their natural curves, to remove the skin and white pith. Slice into 5 mm–thick pieces and remove the pips.
Place oranges and remaining ingredients in a large salad bowl. Stir the dressing and pour it over the salad. Gently stir everything together, pile onto a large, shallow bowl and serve.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
