Moroccan cuisine · Salads & Mezze

Chlada Zitoun bel Laimoun

Desalted green olives tossed with juicy orange segments, red onion rings and paprika.

Ingredients · for 4 servings

• 250 g green olives (pitted)
• 2 organic oranges
• 1 red onion
• 1 tsp paprika (sweet)
• 1/2 tsp cumin
• 4 tbsp olive oil
• 1/2 bunch flat-leaf parsley
• 1 pinch salt

Instructions

1. Rinse the olives, blanch them in boiling water for 5 min and then shock in cold water – this removes some of their brine.
2. Peel one orange generously so the white pith comes off too, then cut out the segments between the membranes with a sharp knife.
3. Catch the juice released while segmenting and mix it with the juice of the second orange, the olive oil, paprika and cumin.
4. Slice the red onion into paper-thin rings and soak them in cold water for 5 min to mellow their sharpness.
5. Toss the olives, orange segments and drained onion rings gently with the dressing and season with a pinch of salt.
6. Let the salad chill for 15 min, sprinkle with roughly chopped parsley and serve well chilled with flatbread.