It is always delight to hear the word ‘fresh’ punctuating the food O’s at The Riad. This beautiful fresh salad recipe by my absolute food hero Claudia Roden, is a staple of The Riad and encapsulates the flavours of Morocco. Simple but stunning and doesn’t require you to rush out to buy exotic store cupboard items.
Orange Olive and Onion Salad
Slada Bortokal Bil Zaytoun
16 Black olives
1 large red onion chopped finely
juice of 1/2 – 1 lemon
3 tablespoons of Argan or extra virgin olive oil
1/2 teaspoon of ground cumin
1/2 teaspoon of paprika
pinch of ground chilli pepper
bunch of flat leaf parsley, chopped
Peel the oranges, removing the pith. Cut them into thick slices and then into quarters with a fine serrated knife. Put them onto a flat serving plate with the olives and chopped onion on top.
Make a dressing with a mixture of lemon juice, argan or olive oil, salt, cumin, paprika and chilli pepper and pour over the salad. Sprinkle with the chopped parsley or use mint, if you prefer.
Variation – Instead of lemon juice add a whole lemon, peeled pith removed and cut into slices and then into small pieces .
The Riad Supper Club is private dining with a Middle-Eastern twist. Based from her home in Stathern, Sue devises and hosts sumptuous dinner parties and chilled evenings for a select number of guests. The next event, Chill by the Rill will be held on 5 July, contact Sue directly to book on 07852 107029.