Carrot, Orange and Cinnamon Salad

Moroccan food often clouds the ‘boundaries’ between what we would consider a sweet and a savoury dish. The carrot salad is a great example of this. The types of oranges used in Morocco are much tarter than Australian varieties but our Valencia oranges will work very well here.

Ingredients
1 Large Carrot
3 Oranges
2tsp Caster Sugar
1 Tsp Orange Blossom Water
Pinch of Salt & White Pepper
Fresh Mint to Garnish

Peel carrots then grate into a large bowl. Remove the skin and pith from the oranges then segment. Combine oranges, caster sugar, orange blossom water and salt & pepper to the carrots. Garnish with thinly sliced fresh mint.