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Citrus and date salad with mint and pistachio dukkah

Print Recipe
Prep Time 15 minutes
Course: Salad
Ingredients Method

Ingredients
  

  • 3 blood oranges
  • 3 stem and leaf mandarin oranges or clementines
  • 2 large navel or cara cara oranges
  • 4 to 5 medjool dates sliced in half
  • 1/2 small red onion thinly sliced and pickled (see below)
  • 1 small bunch mint leaves coarsely chopped
  • olive oil
  • red wine or sherry vinegar
Pistachio dukkah
  • 2 tbsp roasted pistachios
  • 1 to 1 1/2 tsp white sesame seeds
  • 1 tsp firmly packed brown sugar
  • 1/4 tsp cumin seeds
  • 1/4 tsp coriander seeds
  • 1/8 tsp ground ginger
  • 2 tsp flaky sea salt
  • 1 tsp freshly ground black pepper
Quick pickled red onions
  • 1 small red onion
  • 1/2 tsp white sugar
  • 3/4 tsp kosher salt
  • 3/4 cup white vinegar
  • 6 white or black peppercorns
  • 3 whole coriander seeds
  • 2 1/2 cups water

Method
 

  1. Cut the peel and rind and white pith from all the larger oranges with a sharp knife, following the contour of the fruit, then slice into ¼-inch thick rounds.
  2. Slice the medjool dates in half. Set aside.
  3. Peel the stem and leaf mandarins and segment them. Chop into bite-size pieces (optional).
  4. Decoratively arrange the oranges, chopped medjool dates and thinly sliced red onion in overlapping layers on a large shallow platter.
  5. Garnish the citrus salad with coarsely chopped pistachio dukkah and roughly chopped mint. Drizzle with olive oil and a splash of red wine or sherry vinegar. Finish with a pinch of sea or Maldon salt. 
To make the dukkah
  1. In a dry skillet over medium heat toast the sesame seeds for 1 minute until fragrant, remove and set aside.
  2. Add the cumin and coriander seeds to same skillet and toast for 1 minute, until fragrant. Remove and set aside.
  3. In a food processor, combine all the dukkah ingredients and pulse into a spice mix.
For the pickled red onion
  1. Cut off the ends and peel the onion. Cut in half and thinly slice into 1/8-inch slices. Place into a heat-proof sealable jar.
  2. Add in the sugar, salt, vinegar, peppercorns and coriander.
  3. Boil the water. Pour into the jar, seal and give it a little shake to mix and dissolve the spices. Allow to sit for at least 5 minutes.