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Orange and olive salad

Orange and olive salad

“The stand-out dish of the cooking class I did at Zara’s Kitchen at the Dar Surya villa outside Marrakech earlier this year was the orange and olive salad. Would you publish the recipe?”
Charles Ryder, via email

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Orange and olive salad

Serves 6
Cooking Time Prep time 15 mins (plus marinating)
1 kg   oranges (about 4), pith removed, thickly sliced into rounds, seeds discarded
100 gm   black olives, such as Empeltre (see note), pitted
Garlic and cumin dressing
125 ml (½ cup)   olive oil
2   garlic cloves, inner stems removed and discarded, crushed
1 tsp each   ground cumin and sweet paprika


1 For garlic and cumin dressing, whisk ingredients in a bowl, season to taste and set aside.
2 Combine orange and olives in a large bowl, pour dressing over and stir well to combine. Cover with plastic wrap and refrigerate for flavours to develop (1 hour), then serve.

Note Empeltre olives are available from Simon Johnson; if they’re unavailable, substitute black Spanish olives.

This recipe is from the October 2012 issue of Australian Gourmet Traveller.

RECIPE Zara's Kitchen, Dar Surya, Marrakech, Morocco PHOTOGRAPHY William Meppem STYLING Lucy Weight


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