This salad by chef Yotam Ottolenghi features two favourite Moroccan ingredients: oranges and dates. It’s a refreshing recipe for hot summer days and takes minutes to prepare.




Skill level

Average: 2.9 (80 votes)


  • 5 medium oranges (500 g after peeling and slicing)
  • 60 g medjool dates, pitted and quartered lengthways (halved if small)
  • 120 g radishes, sliced 1–2 mm thick
  • ½ small red onion, very thinly sliced into rings (30 g net)
  • 1 garlic clove, crushed
  • 30 g rocket leaves
  • 30 g red lollo rosso lettuce, torn into 3 cm pieces
  • 10 g coriander, roughly chopped
  • 10 g parsley, roughly chopped
  • 5 g mint, roughly torn


  • 1½ tbsp lemon juice
  • 1 garlic clove, crushed
  • ½ tsp orange blossom water
  • ⅛ tsp ground cinnamon
  • 1 tsp toasted fennel seeds, lightly crushed
  • 2¼ tbsp olive oil
  • ¼ tsp salt
  • black pepper

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


To make the dressing, whisk together the lemon juice, garlic, orange blossom water, cinnamon and fennel seeds. Add the olive oil, salt and a generous grind of pepper and whisk until well combined. Set aside.

Use a small, sharp knife to trim tops and tails from oranges. Cut down sides of the oranges, following their natural curves, to remove the skin and white pith. Slice into 5 mm–thick pieces and remove the pips.

Place oranges and remaining ingredients in a large salad bowl. Stir the dressing and pour it over the salad. Gently stir everything together, pile onto a large, shallow bowl and serve.