Orange, Pistachio and Rose Water Salad

Rozanne Stevens
Orange, Pistachio and Rose Water Salad on white plate with rose petals on the side
Serves 4, as a side dish
Print recipe
  • Prep time 10 mins
  • Ready time 10 mins

With juicy, zesty oranges lightly perfumed with rose water and lifted with plenty of fresh mint, this is a wonderfully refreshing salad with a spicy meal.

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Ingredients

  • 6 oranges
  • 1-2 tablespoons rose water
  • squeeze of lemon juice
  • 115 g Medjool dates, halved lengthways
  • 50 g pistachio nuts
  • 3 tablespoons mint, finely chopped
  • icing sugar, to garnish

Method

Peel the oranges with a sharp knife and remove any pith. Slice into very thin half moons. Try to capture the juice and pour into the serving bowl or platter.

Arrange the orange slices on a serving platter. Sprinkle over rose water and a squeeze of lemon juice.

Scatter over chopped dates and pistachio nuts.

Garnish with the finely chopped mint and, just before serving, dust over some icing sugar.

 

Additional notes

 “This is a wonderfully refreshing salad with a spicy meal. Juicy, zesty oranges lightly perfumed with rose water and lifted with plenty of fresh mint. Rose water is a much loved ingredient in the Mediterranean, North Africa and the Middle East. We all know the rose water taste in Turkish Delight, but it is equally special in savoury dishes like rose harissa. A bit like vanilla, a little goes a long way. Add juicy Medjool dates and vivid green pistachio nuts and you’ll have a gorgeous salad to grace your dinner table.”

Recipe courtesy of Rozanne Stevens

For cookbooks and healthy cookery courses, please visit www.rozannestevens.com, and follow Rozanne on Twitter @RozanneStevens.