Salad of Oranges, Dates and Mint
Sorry, but I cant resist the great oranges we are getting at the moment so heres another recipe using them....
This is a lovely refreshing salad which I like to serve when the new season oranges and dates arrive in December. I scramble around in the garden trying to find a few surviving mint leaves to freshen it up. If the mint has all been scorched by the early frosts, I substitute it with a sprinkling of pomegranate seeds. This dish can be served on its own with perhaps a little yoghurt and I also like to serve it with my Turkish yoghurt and Lemon cake.
1 tablespoon of mint leaves
1 tablespoon caster sugar
2 tablespoons orange flower water
2 tablespoons pomegranate seeds, optional
Remove the zest from one of the oranges with a fine grater or a micro plane. Juice the zested orange. With a sharp knife, remove the skin and pith from the remaining oranges. Slice or segment the oranges and add to the juice and zest with the caster sugar. Halve the dates lengthways, remove the stones and add to the oranges. Sprinkle on the orange flower water. Chop the mint leaves and gently mix all of the ingredients together, being careful not to break up the orange pieces. If using the pomegranate, add now. Cover and chill before serving.