Serves: 4

Every time we cook Moroccan, we agree it is too many drinks between meals.

So the start of autumn and I put on a slow Neil Perry tagine (I substituted chicken thigh), prepared the world’s best couscous and then platted this salad.

Easily, the best orange Moroccan salad I’ve had. Could be the tarragon, not sure, though it is as simple as it is yum. And its very yum.

Ingredients

3 large tomatoes
2 oranges, preferably seedless
1 small red onion
10 – 12 black olives

For the vinaigrette

1 tbsp finely chopped tarragon
1 tbsp finely chopped flat-leaf parsley
2 tbsp red wine vinegar
4 tbsp extra-virgin olive oil
Sea salt and freshly cracked black pepper

Method

1. Slice the tomatoes into circles about 1/2cm thick. Peel the oranges with a sharp knife, trimming as much white pith as possible from the underlying oranges. Slice the oranges into thin, 1/2cm circles. Peel and slice the onions as thinly as possible. Pit and quarter the olives lengthways.
2. In a bowl, whisk together the herbs, vinegar, oil and salt and pepper, to taste, until emulsified.
3. Arrange the tomatoes, oranges and onion on a platter, overlapping the pieces. Drizzle the vinaigrette over the top and scatter the olives over everything.