MOROCCAN ORANGE & PRESERVED LEMON SALAD (recipe page 126)

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