MOROCCAN ORANGE & PRESERVED LEMON SALAD - Cuisine Magazine - From New Zealand to the World

Ingredients

• 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
• salt
• 1 clove garlic, peeled and cut into slivers
• orange blossom water (optional)
• 12 small mint leaves
• ¼ teaspoon smoked paprika