Ingredients
- 4 ripe, sweet oranges
- 175g moist, ready-to-eat Medjool dates
- 1 fresh green chilli (seeded and finely sliced)
- 1 preserved lemon (finely sliced)
- 2 tablespoons pomegranate molasses
- 1 tablespoon finely chopped fresh mint
How to make
Step 1
Peel the oranges, removing as much of the pith as possible. Place the oranges on a plate to catch the juice and finely slice them into circles, removing any pips. Arrange the oranges in a shallow dish and pour over any juice.
Step 2
Slice the dates, lengthways, and remove the stones. Place them over the oranges and scatter the sliced chilli and preserved lemon over the top.
Step 3
Drizzle the pomegranate molasses over the whole salad and leave to sit for about 20 minutes. Don’t toss at this stage as you want the dates to soften a little on top of the oranges and the flavours to mingle.
Step 4
Gently toss the salad and scatter the mint over the top.