Citrus salad
A refreshing salad best made with blood Oranges
A bowl of fresh fruit and mint tea are the typical ending to a Moroccan meal. If there are guests, the fruit might be elevated to something more special, with yogurt added and seeds and nuts arranged over fruit slices like gemstones on a crown.
Ingredients:
1½ cups whole milk Greek yogurt
1½ tablespoons finely grated fresh ginger
Honey to sweeten
1 lime
1 orange
1 blood orange
1 pink grapefruit
Seeds from 1 pomegranate
¼ cup pistachios, roasted and chopped
2 tablespoons honey
½ teaspoon orange blossom water (optional)
¼ teaspoon ground cinnamon
1 teaspoon chopped mint leaves, to sprinkle
Preparation:
To make the ginger yogurt, put the yogurt and ginger in a bowl and mix well. Add honey to sweeten to taste.
Using a sharp knife, trim the top and bottom of the lime so that the flesh is revealed. Keeping the lime upright, cut through the peel downwards from top to bottom, following the contour of the fruit, making sure to shave off all the peel and pith. Turn the lime onto its side and cut into thin wheels (thick enough so they are not falling apart). Repeat with the remainder of the citrus fruit. Remove the seeds and arrange the slices on a serving plate, so they overlap. Drizzle any juice over the citrus slices.
Sprinkle the pomegranate seeds and pistachios over the fruits. Put the honey and orange blossom water, if using, in a small mixing bowl and stir well, then drizzle it over the fruits. Dust with cinnamon and sprinkle the mint over the top. Serve with dollops of gingered yogurt on the side.