1

1 For quatre-épices, finely grind

ingredients in a spice grinder or

with a mortar and pestle.

2 Arrange orange, dates,

pistachio nuts and pine nuts on

serving plates. Combine malt

syrup and orange juice in a jar

and shake well to combine,

then drizzle dressing over fruit.

Scatter with mint and a little

quatre-épices and serve.●

Oranges with dates, nuts, mint

and quatre-épices

SERVES 4 // PREP TIME 15 MINS

Fragrant spices, dates and nuts lend a Moroccan

flavour to this simple orange salad. It’s versatile,

working equally well as a side or a dessert.

4 chilled oranges, peeled and

thinly sliced, plus 2 tbsp

orange juice

4 chilled medjool dates,

pitted and thinly sliced

20 gm pistachio nuts, coarsely

chopped

20 gm pine nuts, toasted

1 tbsp rice malt syrup

Torn mint, to serve

QUATRE-ÉPICES

1 tsp black peppercorns

1 clove

½ tsp finely grated nutmeg

½ tsp ground ginger

2 mangoes, peeled and cut
into small wedges
½ papaya, peeled and cut into
small wedges
Shaved fresh coconut,
to serve
Finely grated lime rind
and lime wedges (optional),
to serve
Coconut sugar, to taste
COCONUT TAPIOCA
100 gm tapioca pearls
400 ml coconut milk

1 For coconut tapioca, bring
a large saucepan of water to
the boil and sprinkle in tapioca.
Boil, topping up with extra
boiling water from the kettle
if necessary, until translucent
(25-30 minutes). Drain in a
sieve, rinse under cold running
water to remove excess starch,
drain and transfer to a bowl.
Stir in coconut milk and ½ tsp
salt and refrigerate to chill
(at least 3 hours).
2 Divide tapioca among plates,
top with mango, papaya,
coconut and lime rind, scatter
with coconut sugar and
serve with lime wedges.

Mango, papaya

and chilled

coconut tapioca

SERVES 4 // PREP 20 MINS
// COOK 30 MINS (PLUS CHILLING)

Tapioca pearls in coconut milk
make a refreshing dessert, here
spiked with salt as a foil for
sweet mango and papaya.
Pictured page 126.

Oranges with dates,

nuts, mint and

quatre-épices