Moroccan orange, fava bean, radish and carrot salad
|½||Avocado and lime oil, juiced|
|1 clove||Garlic, sliced|
|1||Red chilli, thinly sliced|
|1 tsp||Orange blossom water|
|¼ tsp||Ground cinnamon|
|1 Tbsp||Raw sugar|
|2 Tbsp||Avocado oil|
|2||Carrots, peeled into ribbons|
|2||Blood oranges, peeled and sliced|
|10||Radishes, sliced thinly|
|¾ cup||Broad beans, peeled (broad beans)|
|1 handful||Flat leaf (Italian) parsley, crisped in oil|
|1 to taste||Salt & freshly ground pepper|
- Whisk together the orange, lime, garlic, orange flower water, red chilli, cinnamon, raw sugar and avocado oil. Allow to infuse for 15 minutes.
- Meanwhile, on a plastic tray, lay out the oranges, carrots and radishes and coat with the dressing.
- On a serving platter, lay out the oranges and scatter over the carrots, radishes and fava beans. Add remaining dressing and parsley.