Moroccan Orange Salad with Cinnamon

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This recipe is originally from Mourad Mazouz, the owner of the London restaurant Momo. It’s a wonderful, easy, and elegant way to serve oranges as part of a meal. Bonus: It can be plated up and made ahead.

We had a “breakfast for dinner” night and this was on the table with homemade pancakes and breakfast sausage. Everyone finished their plate, including my children, who devoured it. My son even enjoyed the garnish of fresh mint!

I have changed the recipe a little from the original, which I got at some point while we were in London. His calls for regular oranges that are seedless, which I couldn’t find at this time of year, so I used mandarins. His recipe said to slice the peeled oranges, which is difficult with mandarins, so I broke them up into sections and cut the sections into small pieces. That was more accessible for my children anyway.

Serves 4

5 mandarin oranges, peeled with pith removed
2 Tbsp. powdered (icing) sugar
2 Tbsp. orange juice (best if freshly squeezed)
1 tsp. ground cinnamon
4 sprigs of mint leaves

Separate mandarins into sections, then cut each section into four pieces and divide them evenly onto plates. Sprinkle with sugar (depending on your preference, you may not want to use it all), then orange juice, then cinnamon. Put a sprig of mint on each plate. Serve chilled.

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