“Vibrant and refreshing, this Moroccan-inspired salad is tossed with a cumin and paprika dressing, evoking, in my mind, the heady and aromatic scents of North African souks,” says Yasmin Khan. “This is a salad where the ingredients can vary immensely – from the acidity of the oranges to the saltiness of the olives – so use your judgement and adjust the quantities if necessary.
“If your black olives are particularly salty, you can also leave them to soak in cold water for 10 minutes and then drain. I like to use blood oranges when they are in season, or a combination of regular and blood oranges for a more vivid visual appeal.”
