Travelling Through TasteOne of my favourite souvenirs of my travels are photos. The other- recipes and dinner inspiration. I love trying different foods when I'm exploring but even more so - I love playing around in my kitchen once I'm home again to try to recreate the different dishes I've tasted abroad.
Visiting Morocco was amazing because there were so many delicious foods to eat and try - many of them were ones featuring fruits and vegetables.
Since it's a freezing February day, I thought I'd share this recipe which takes me back to the exotic rooftop restaurants of Marrakech.
This dish was literally a show stopper and the reason was the spice blend that was sprinkled on top: Ras-El-Hanout. In Arabic it means, "the best of the shop" and is often a combination of cardamom, cinnamon, nutmeg, ginger, anise, mace and various peppers. All I knew, was I wasn't leaving Marrakech without a bag full of these fresh ground spices in my luggage.
If you don't have Ras-El-Hanout, you can get a similar taste by using cinnamon.
This dish can be served as a super simple salad or as a light and refreshing dessert plate.
Either way, it's an incredible combination of spice and sweetness, which always transports me back to Morocco.
Moroccan Orange Salad
Preparation time: 10 minutes
Ingredients2 navel oranges, peeled and sliced
1 tsp. Ras El Hanout or Cinnamon
1 tbsp. crushed pistachio
1 tbsp. pomegranate seeds
mint for garnish
Step 1) Arrange the sliced oranges on a beautiful plate. (You eat with your eyes first)
Step 2) Sprinkle the spices, pistachios and pomegranates over the oranges.
Step 3) Garnish with mint leaves.
It's really that simple. Just one word of advice, slow down and really taste the flavour combination if
you do make this at home- for a minute, you may just forget that you haven't left your kitchen.