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Location: Petaluma, California, United States

Jacqueline is an international award winning journalist whose stories about food never fail to tantalize her reader's taste buds.

Sunday, July 05, 2009

Rijad Dar Surya - Marrakech

Lunch at the Rijad Dar Surya – Marrakech

It was a hot, sunny day at the villa and we were all lazing around the pool. At lunch, served in the pavilion, we found a selection of our Chef Zara’s delicious salads, including wonderful concoction of sweet oranges tossed in olive oil with black-pitted Kalamata olives. It tasted wonderful and was an immediate favorite with the Wild Writing Women.

Orange and Olive Salad


4-5 medium oranges, peeled and cut into cubes
1 cup black pitted Kalamata olives - halved
2 large garlic cloves, crushed
1-tablespoon ground cumin
1-tablespoon ground red pepper flakes
4 tablespoons olive oil

Whisk olive oil, cumin, and red pepper together in a large salad bowl until the mixture turns blood orange in color and the flavors really start to combine and become aromatic. Mix in the oranges and olives. Toss until well coated and the oranges release some of their juices. Cover and let stand at room temperature for 1 hour then refrigerate until ready to serve.


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