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Orange, date and pistachios salad




Others ingredients

  • 4 beautiful oranges
  • 6 dates preferably deglet nour
  • 150 g fresh ricotta or goat cheese
  • 50 g shelled pistachios
  • 1 tablespoon orange blossom water
  • 2 pinches cinnamon powder


  1. 1

    In a pan, dry roast the pistachios for 1 to 2 minutes. Let cool then crush them. Cut the dates in half lengthwise, pit them then slice them into thin sticks.

  2. 2

    Peel the oranges by sliding the blade of a saw knife between the skin and the flesh. Cut them into thin rounds or, better still, separate the tops by sliding the knife between each quarter.

  3. 3

    Arrange them on a serving dish (or small plates). Add the date sticks and sprinkle with crushed pistachios. Form small quenelles with the ricotta, place them on the oranges.

  4. 4

    In a saucepan, mix the honey, orange blossom water and cinnamon. Heat for a few seconds (do not let it boil) and top the orange salad with this mixture. Serve immediately.