Shlada Al Falfla Hamra Al Khizzou

Carrot and orange salad with paprika dressing. This is a deliciously simple and effective salad that I had at a small stall in Marrakesh. Some grilled chicken marinated with harissa accompanied it. This salad has got so much going on in the dressing, and yet all your taste buds are stimulated in unison. There are also lots of different textures. The juicy oranges contrast with the crisp carrot and crunchy sesame seeds. Serve with simple grilled and roasted meats, or with something more complex. It can be a small part of a larger collection of dishes, and makes a good addition to a barbecue or picnic.

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Vegetables

Middle Eastern

Salad

Ingredients

3 tbsp sesame seeds		1/4 tsp salt
3or 4 generous handfuls of arugula or lettuce leaves		1 tbsp water
1 lb (450 g) carrots, peeled and grated		1/2 tsp paprika
2 oranges, peeled, bitter white pith removed, and flesh cut into segments		1 tsp mustard
juice of 1 lemon		1/4 cup extra virgin olive oil
30 fresh flat-leaf parsley leaves, coarsely chopped		1 tbsp red wine vinegar
salt and freshly ground black pepper		freshly ground black pepper
1 tsp honey

directions

Total:

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1
Roast the sesame seeds in a dry frying pan over medium-high heat for a few minutes; take care they do not burn. Remove from the heat.
2
Arrange the arugula in a bowl with the carrot and orange segments. Season with salt and pepper. Squeeze the lemon juice over the top, and sprinkle with the flat-leaf parsley.
3
Place all the ingredients for the dressing in a glass jar with a tight-fitting lid, add 1 tbsp water, and shake to blend thoroughly. Pour over the salad, and garnish with the toasted sesame seeds.

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Shlada Al Falfla Hamra Al Khizzou

Ingredients

directions