The Australian Women’s Weekly Food

Moroccan FEAST

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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