Orange Salad

Orange Salad

This dessert is delicious any time of day, including breakfast. The quality of oranges, the combination of textures, and contrasting colors are what makes this dish so appealing.

Ingredients

Fresh seedless oranges, the Jaffa varietal would be ideal

Pomegranate seeds

Fresh mint

Shredded coconut

Sliced dates

Optional seasoning: orange-flower water or pomegranate syrup

Optional: Halloumi cheese

Instructions

Carefully peel the fruit, removing any pith and slice the oranges horizontally. Gently toss with pomegranate seeds, mint, coconut and dates. Sprinkle with orange-flower water or pomegranate syrup, if desired.

This sweet combination is also delicious served with seared halloumi cheese. When cooked, halloumi’s saltiness mellows into a savory bite with a slightly creamy texture.

Instructions: Slice the cheese into quarter-inch thick pieces, and sear on both sides in a non-stick pan. Garnish with the oranges, diced and combined with the other salad ingredients.


Issue 16: Palestine

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