Orange and Grated Carrot Salad with Orange Flower Water

This was tasty and refreshing and very pretty on the plate. I knew I would like the combination of oranges, cinnamon and orange flower water as I use these in combination with pineapple to make one of my favourite fruit salads. The raw, shredded carrot introduces a slightly savoury element and the overall flavour is brightened with the addition of lemon juice.

Apparently, it is Moroccan custom to serve 4 or more salads during a salad course - which probably explains the simplicity of this recipe. I may do that one day but this time, I just served this alongside a Moroccan chicken tagine.

On its own, I would give it a 3-star rating, but served as it's meant to be eaten, preceding, or in my case, with, a rich tagine, it added a much needed freshness and acidity to the meal, so I gave it 4 stars.