Orange Salad with Carrot (Shalada Bortokal Bil Jazar)
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
6 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
3 sweet oranges 2 medium carrots, shredded orange juice
2 tablespoons lemon juice 3 teaspoons caster sugar 2 tablespoons olive oil
salt and freshly ground black pepper fresh coriander leaves or flat-leaf parsley, to garnish 1 tablespoon orange-flower water
ground cinnamon



1 Peel the oranges with a serrated knife, removing all traces of white pith and membrane from the outside of the flesh. Segment them by cutting between the visible membranes, catching the juices in a bowl. Squeeze any remains of the oranges over the bowl and reserve the juice. Set aside a quarter of the orange segments and place the remainder in a bowl with the carrots.
2 Make up 3 tablespoons of orange juice using the reserved juice and adding orange juice as needed. Combine the orange juice, lemon juice and sugar in a small bowl and stir until the sugar is dissolved. Beat in the oil and salt and pepper to taste. Pour over the carrots and oranges, toss lightly, cover and chill in the refrigerator along with the reserved segments.
3 When ready to serve, transfer to a shallow platter and garnish with the reserved orange segments and the coriander leaves or parsley. Sprinkle with orange-flower water and dust lightly with cinnamon.

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