Magic ala Morocco

Kandla Nijhowne

Moroccan cuisine is a blend of the Mediterranean and Arabic diet cultures. They use subtle spices to create intriguing flavours in their varied dishes. My favourite is a citrus salad with some sharp arugula and olives. The trick is in the balance of players and in the salad dressing.

Moroccan citrus salad with feta cheese

Ingredients

• 2 tbsp vinegar
• 1 cup black olives
• 1/4 cup mint leaves
• 1 tbsp zest of orange
• 1 cup cooked quinoa
• salt and pepper to taste
• 3 oranges (or kinnows)
• 3 cups arugula leaves
• 1 1/2 tsp paprika powder
• 5-6 tbsp extra virgin olive oil
• 2 1/2 tbsp fresh orange juice
• shoots of 2 spring onions, sliced
• 2/3 rd cup crumbled feta cheese

Method

• Use a small jar or bowl to combine the vinegar, juice and spices. Add the olive oil in a thin stream, beating well to emulsify.
• In a deep bowl toss together the quinoa, arugula, mint, onion greens, olives and zest.
• Cut the oranges into segments and add to the bowl, followed by most of the dressing.
• Toss again and check the seasoning, adding the remaining dressing if desired.
• Heap into a pretty bowl and top off with the crumbled feta and a few sprigs of mint.

Note: Add orange segments towards the end lest they get too limp and squishy. Shredded spinach can take the place of arugula if needed. Pomegranate seeds would add a lovely touch of colour and texture.

(Nijhowne is a Chandigarh-based culinary expert)