Chalda Bartogal Wa Zaitun (Orange And Olive Salad)

This first one incorporates both the olive and the orange. It is simple, refreshing and excellent as a starter or an accompaniment to meat and poultry grills.

Serves: 4-6
Prep. Time: 10 min
Cooking Time: none

Ingredients: 

• 4 large oranges, peeled, white membrane removed 
• 20–30 black olives, washed and stoned 
• Juice 1 small lemon 
• 1 teaspoon salt 
• ¾ teaspoon cumin 
• ½ teaspoon chilli pepper or harissa 

Direction:

1. Divide the oranges into segments and cut each of them into 3 pieces. 
2. Place in a salad bowl with the remaining ingredients and toss thoroughly. 
3. Refrigerate before serving.

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Chalda Brouklou (Raw Cauliflower Salad)

This very simple, crisp Moroccan salad is easy to prepare.

Serves: 6
Prep. Time: 10
Cooking Time: none

Ingredients: 

• 1 small cauliflower 
• 1 tablespoon finely chopped onion 
• 3 tablespoons oil Juice 
• 1 large lemon 
• 1 teaspoon salt 
• ½ teaspoon black pepper 
• ½ teaspoon paprika 
• 1 tablespoon finely chopped parsley 

Direction:

1. Break the cauliflower into small florets, rinse and drain. 
2. Place the remaining ingredients in a salad bowl and mix well. 
3. Add the cauliflower and toss well. 
4. Chill for at least an hour before serving.

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Ajlouke el Aar Maghrabi (Pumpkin Hors d’Oeuvre)

Serves: 4-6
Prep. Time: 10 min
Cooking Time: 15 min

Ingredients: 

• 675g pumpkin, peeled and cut into 5cm (2in) pieces 
• 2 cloves garlic, crushed 
• Juice 1 lemon 
• 1 teaspoon ground caraway 
• 1  teaspoon coriander 
• 1½ teaspoons salt 
• 3 tablespoons olive oil 
• 1 tablespoon finely chopped fresh mint or 1 teaspoon dried mint (garnish) 

 Directions: 

1. Half fill a large saucepan with water and bring to the boil. 
2. Add the pumpkin pieces and simmer for 15 minutes or until soft. 
3. Strain into a colander. 
4. When cool enough to handle squeeze the flesh between your hands to extract as much water as possible. 
5. Transfer to a bowl and mash with a fork. 
6. Add all the remaining ingredients and mix thoroughly. 
7. Spread on a shallow serving dish and garnish with the mint. 
8. Serve cold

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