1 whole preserved lemon
4-5 navel oranges or tangelos
½ cup pitted black olives
6 makrut (kaffir) lime leaves (optional)
2 tablespoons extra virgin olive oil
1 teaspoon lemon juice
¼ teaspoon caster (superfine granulated) sugar
1 clove garlic, peeled and cut into slivers
orange blossom water (optional)
12 small mint leaves
¼ teaspoon smoked paprika

RECIPE NOTES I use small Moroccan pitted dry black olives. I love their earthiness against sweet oranges and smoky paprika. Do not substitute Spanish pitted black olives for them as they are generally like boot leather. Use pimiento-stuffed olives if Moroccan ones are not available. The makrut (kaffir) lime leaves are my addition to this salad. While this salad is still great without the lime leaves, the inclusion of them really gives this dish an extra lift, especially after the salad has sat for several hours and the lime flavour has permeated everything. This salad is superb, especially chicken or lamb

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1.Rinse preserved lemon under running water and discard flesh.
2.Pat rind dry and slice finely.
3.Peel oranges with a small serrated knife, removing all the white pith.
4.Cut oranges into rounds.
5.Arrange sliced oranges on a serving plate with the preserved lemon and olives.
6.Use scissors to snip the spines from the makrut (kaffir) lime leaves.
7.Chop leaves coarsely then process to a ‘fluff’ in a spice grinder, or chop very finely.
8.Whisk oil, lemon juice, sugar, a few pinches of salt (depends on the saltiness of the olives) and garlic together and spoon over everything.
9.If using orange blossom water, add a few small drops.
10.Scatter with mint then dust with smoked paprika and makrut (kaffir) lime leaf fluff (if using). Serve immediately.

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