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Moroccan orange, olive and onion salad

Australian Gourmet Traveller recipe for Moroccan orange, olive and onion salad.

By Emma Knowles & Lisa Featherby
  • 15 mins preparation
  • 1 min cooking
  • Serves 4
  • Print
Moroccan orange, olive and onion salad


  • ¼ tsp each cumin seeds and coriander seeds
  • 2 oranges, coarsely chopped
  • ½ Spanish onion, thinly sliced on a mandolin
  • 120 gm Ligurian olives
  • Pinch each paprika and cayenne
  • ½ cup each flat-leaf parsley and mint leaves (firmly packed)
  • 3 radishes, cut into wedges
  • Juice of ½ lemon
  • 1 tbsp extra-virgin olive oil


  • 1
    Dry-roast whole spices over medium heat until toasted and fragrant (20-30 seconds). Set aside to cool, then coarsely crush in a mortar and pestle.
  • 2
    Combine remaining ingredients in a bowl, add spices, season to taste, toss to combine and serve.


Drink Suggestion: Aromatic gewürztraminer. Drink suggestion by Max Allen

  • undefined: Emma Knowles & Lisa Featherby