Moroccan orange salad is a lovely, quick pudding, perfect at this time of the year when sweet oranges are plentiful. Traditionally it’s flavoured with orange blossom water and a few mint leaves to refresh the palate, but it might also be garnished with chopped dates or pomegranate seeds, always with a dusting of cinnamon. Slicing the flesh out of its segments is more work than the usual chunky slices but looks stunning and is easier to eat (no annoying pithy bits). Serve alone, with creamy yoghurt or luxe out with canned rice pudding.
Prep 25 min
- ½ tbsp vegetable oil
- 2 tbsp almond flakes
- 6 oranges
- 1 tbsp icing sugar
- 1 tbsp orange blossom water (optional)
- 4 tiny sprigs mint
- 400g can creamed rice pudding
- ground cinnamon, to dust
Heat the oil in a frying pan and add the almond flakes, tossing until evenly golden. Drain on absorbent kitchen paper. Slice the ends off the oranges, stand on one end and slice off the peel, removing all the pith. Slice the segments out of their skins or just cut into chunky pieces. Place in small individual bowls or one large serving dish.
Squeeze the orange skin and debris into a bowl. Stir the icing sugar into the juice and add the orange blossom water if using. Pour the juice over the oranges, add sprigs of mint, cover and chill until required. Turn the rice pudding into a second bowl. Dust with a wide lattice or a few lines of cinnamon and decorate with toasted almonds. Serve the salad with a light dusting of cinnamon.