ORANGE AND DATE SALAD

SERVES 4 -6

6 sweet oranges

2 teaspoons orange flower water

8 dates , pitted and thinly sliced lengthwise

90gm( 3/4 cup) slivered almolds lightly toasted

Small mint leaves ( optional ) to serve

• Cut of the tops and bases of the oranges with a sharp knife
• Peel away the pith cutting through the outer membrane to expose the flesh,
• Holding the orange over a bowl to catch any of the juice segment the orange by cutting between the visible membrane and place the segments in the bowl
• Squeeze the remains of the oranges over the bowl to extract all the juice
• Add the orange flower water and stir gently.
• Cover and refrigerate until chilled
• Place orange segments and the juice on a large flat dish and scatter the dates and almond slivers.
• Sprinkle mint leaves over the top
• Serve chilled

From Tess Mallo " The Food of Morrocco. A journey for food lovers" Murdoch Books 2008