Instructions: Peel the oranges removing as much white pith as you can.

Slice the fruit horizontally into very thin rounds.

Cover and chill.

Peel the carrots and pare into long shreds or grate them.

Place the carrots and the quartered olives in a salad bowl.

Beat the dressing ingredients together until they are well blended.

Reserving two tablespoonfuls pour the dressing over the carrots and olives and toss until well coated.

Arrange the orange slices on a round platter.

Pull the chicory leaves apart and place them around the orange.

Scatter the carrots over the salad and sprinkle the pine nuts and a pinch of cinnamon on top. Finally dribble the reserved dressing over the chicory and serve.

Golden oranges play a part at every moroccan table as part of a salad or as a garnish. Where there are oranges there is also the warming aroma of cinnamon. In medieval Arab cooking cinnamon was used in both savoury and sweet dishes.

Serves 4

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