This is 2 month, I want to publish this recipe to close my small folder Back to Marrakech. Let's end up with a light and simple yet refined salad. I used to do it only sprinkled with cinnamon and mint, but when I saw that basket of Anne season added pomegranate seeds and orange blossom syrup, I immediately adopted her recipe by adding cinnamon anyway ;-). A great dessert to end a meal on a fresh note. Serve accompanied by a mint tea and Moroccan pastries if you're doing n all-oriental dinner.
Moroccan orange salad with orange blossom and cinnamon
According to a recipe’Anne de Panier de Saison
Serves 6 people
- 10 Beautiful orange juice
- 25g brown sugar
- 1/2 grenade
- 5 branches mint
- 3 tablespoons orange blossom water
- 1 tablespoon of cinnamon
Prepare a light syrup: Press 2 oranges, Heat gently with the sugar so that it melts, add the orange blossom, cool.
Peel raw (by cutting with a knife and the membrane skin at the same time white) the remaining oranges. Cut into thin slices peeled oranges, catch the juice, add to the mixture with water of orange blossom.
Place orange slices on a serving plate service.Verser the light syrup over the oranges, sprinkle with cinnamon and marinate at least 1 hour in the fridge. Deseed the pomegranate. Wash and dry the mint and chop it.
When serving, sprinkle with pomegranate seeds and chopped mint.