Moroccan orange, fava bean, radish and carrot salad
21/6/2010
Serves 6
Ingredients
| ½ | Orange, juiced |
| ½ | Avocado and lime oil, juiced |
| 1 clove | Garlic, sliced |
| 1 tsp | Orange blossom water |
| 1 | Red chilli, thinly sliced |
| ¼ tsp | Ground cinnamon |
| 1 tbsp | Raw sugar |
| 2 tbsp | Avocado oil |
| 2 | Blood oranges, peeled and sliced |
| 2 | Carrots, peeled into ribbons |
| 10 | Radishes, sliced thinly |
| ¾ cup | Broad beans, peeled (broad beans) |
| 1 handful | Flat leaf parsley, crisped in oil |
| 1 to taste | Salt & freshly ground pepper |
Directions
- Whisk together the orange, lime, garlic, orange flower water, red chilli, cinnamon, raw sugar and avocado oil. Allow to infuse for 15 minutes.
- Meanwhile, on a plastic tray, lay out the oranges, carrots and radishes and coat with the dressing.
- On a serving platter, lay out the oranges and scatter over the carrots, radishes and fava beans. Add remaining dressing and parsley.
Wine Match
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