RECIPE: Moroccan Fennel and Orange Salad (Vegan)

[Guest guest]

Most of us know of fennel and orange salad as Italian, and so it is, and

delightful. I am, however, offering this favourite of ours from Madhur Jaffrey's

_World Vegetarian_ (one of my all-time favourite cookbooks) because it is

very fresh tasting and has that all-important ingredient Spice: in this case

ground cinnamon. Nothing like keeping to a theme!

 

As Mrs Jaffrey points out, and we have discovered, it is even better after

sitting

- even up to 24 hours. And if you can, try grinding the cinnamon fresh ;=) to

give it that extra special zing. It doesn't get much simpler than this.

 

MOROCCAN FENNAL AND ORANGE SALAD (VEGAN)

 

2 fresh medium fennel bulbs, cut crossways into paper-thin rounds (about 2

cups)

2 navel oranges, peeled and cut into skinless segments

6 Tbsp fresh orange juice

2 Tbsp fresh lemon juice

1 tsp salt

1 tsp sugar

1/8 tsp ground cinnamon (or a little more if you like)

 

Toss all ingreidients together and refrigerate, covered for half an hour to an

hour. Drain lightly before serving.

 

Serves 4.

 

Pat ;=)