Name: Orange and olive salad
Prep time: 15 min
Total time: 15 min
Yield: 6
Ingredients: 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 olive oil (½ cup); 2 garlic cloves, inner stems removed and discarded, crushed; 1 tsp each ground cumin and sweet paprika

Orange and olive salad

Australian Gourmet Traveller recipe for orange and olive salad by Zara's Kitchen, Dar Surya, Marrakech, Morocco.

Serves 6

Prep

15M

“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

To request a recipe, write to Fare Exchange, , GPO Box 4088, Sydney, NSW 2001, or email us. All requests should include the restaurant’s name and address or business card, as well as your name and address.

Ingredients

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 olive oil (½ cup)

2 garlic cloves, inner stems removed and discarded, crushed

1 tsp each ground cumin and sweet paprika

Method

Main

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.

Empeltre olives are available from Simon Johnson; if they’re unavailable, substitute black Spanish olives.
This recipe is from the October 2012 issue of
.
Notes

The Gourmet Traveller Team

Gourmet Traveller is Australia’s trusted authority on food, travel and luxury lifestyle, bringing the latest news and trends to life through quality journalism, enticing recipes and evocative photography. For more than 55 years, it has been inspiring and informing Australians with the best in cooking, dining, travelling and shopping. Our critics bring the expertise of years of critical eating, drinking and writing to the table. Plus, as the country’s leading title in the luxury sector, Gourmet Traveller works closely with Australia’s leaders in the travel and hospitality industries to give our readers exclusive access. The Gourmet Traveller legacy is one of trust, prestige and relevance.

Styling by Lucy Weight