Orange and date salad with preserved lemon and pomegranate molasses

Orange and date salad with preserved lemon and pomegranate molasses

Ingredients

4 ripe, sweet oranges
175g moist, ready-to-eat Medjool dates
1 fresh green chilli (seeded and finely sliced)
1 preserved lemon (finely sliced)
2 tablespoons pomegranate molasses
1 tablespoon finely chopped fresh mint

Method

THANKS TO THE SPICE PIONEER FOR ALLOWING US TO SHARE HIS RECIPE:

Step 1

Peel the oranges, removing as much of the pith as possible. Place the oranges on a plate to catch the juice and finely slice them into circles, removing any pips. Arrange the oranges in a shallow dish and pour over any juice.

Step 2

Slice the dates, lengthways, and remove the stones. Place them over the oranges and scatter the sliced chilli and preserved lemon over the top.

Step 3

Drizzle the pomegranate molasses over the whole salad and leave to sit for about 20 minutes. Don’t toss at this stage as you want the dates to soften a little on top of the oranges and the flavours to mingle.

Step 4

Gently toss the salad and scatter the mint over the top.

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