Carrot and Orange Salad with Cinnamon and Orange Blossom Dressing

, from Issue #24. September, 2015
Photography by Aaron McLean.
Carrot and Orange Salad with Cinnamon and Orange Blossom Dressing

Serves: 6-8


2 oranges
1 red onion, very thinly sliced
2 large carrots
4 radishes, cut into small wedges
3 tablespoons pine nuts, toasted
1⁄2 cup black olives, halved and pitted
small handful coriander

juice from the 2 oranges
juice of 1 lemon
2 teaspoons orange blossom water
1⁄2 teaspoon cinnamon
1⁄4 cup olive oil
1 clove garlic, crushed
1-2 tablespoons honey
sea salt and freshly ground pepper


Peel the oranges with a knife, removing all the white pith. Holding the oranges over a bowl to catch the juice, cut between the membranes to remove the fillets. Drain the orange juice into another bowl to make the dressing and squeeze all the juice from the membrane.

Soak the red onion in cold water for 10 minutes. Drain and squeeze dry in a clean tea towel.

Peel the carrots and cut into long thin strips using a vegetable peeler.

Dressing: Whisk the remaining ingredients into the orange juice, adding as much honey as is needed to balance the lemon juice. Season.

To serve: Put the orange fillets, red onions, carrots, radishes and half the pine nuts, olives and coriander in a bowl and pour over the dressing. Turn to coat. Transfer to a serving bowl and scatter over the remaining pine nuts, black olives and coriander.