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  • The Australian Women’s Weekly Food

    Moroccan FEAST

    Mar 02, 2020 5 minutes
    PHOTOGRAPHY BRETT STEVENS STYLING DAVID MORGAN PHOTOCHEF NICK BANBURY

    RADISH & CARROT SALAD

    PREP AND COOK TIME 15 MINUTES SERVES 4-6 AS PART OF A MENU

    2 large (360g) carrots, grated coarsely
    6–8 radishes, sliced thinly
    2 medium (480g) oranges
    ½ teaspoon orange blossom water (see notes)
    1 teaspoon ground cumin
    2 tablespoons extra virgin olive oil
    8 fresh mint leaves

    1 Arrange carrot and radish on a serving platter.

    2 Squeeze the juice from the oranges – you will need ⅔ cup (160ml) juice.

    3 Combine the juice, orange blossom water, cumin and oil in a jug. Stir to combine, then pour the dressing over the salad. Scatter mint over the top.

    Test Kitchen Notes

    Orange blossom water is a by-product of distilling bitter orange blossoms for their oil. Buy it at delis and select supermarkets.

    GRILLED BULLHORN

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