Oranges with dates, nuts, mint and quatre-épices

Fragrant spices, dates and nuts lend a Moroccan flavour to this simple orange salad.

Fragrant spices, dates and nuts lend a Moroccan flavour to this simple orange salad. It’s versatile, working equally well as a side or a dessert.

Ingredients

4 chilled oranges, peeled and thinly sliced, plus 2 tbsp orange juice

4 chilled medjool dates, pitted and thinly sliced

20 gm pistachio nuts, coarsely chopped

1 tbsp rice malt syrup

torn mint, to serve

Quatre-épices

1 tsp black peppercorns

1 clove

1/2 tsp finely grated nutmeg

1/2 tsp ground ginger

Method

1.For quatre-épices, finely grind ingredients in a spice grinder or with a mortar and pestle.

2.Arrange orange, dates, pistachio nuts and pine nuts on serving plates. Combine malt syrup and orange juice in a jar and shake well to combine, then drizzle dressing over fruit. Scatter with mint and a little quatre-épices and serve.

Recipe / styling by Lisa Featherby

Styling by Geraldine Muñoz

Ingredients

Method

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