Refreshing summer treats

This delightful Moroccan salad goes brilliantly with spicy food, says Ghillie Basan. The sweetness of the dates partners well with juicy orange and a hint of salt from the preserved lemon

Orange and date salad

Serves 4-6 4-6 ripe, sweet oranges 6 moist, stoned dried dates the peel of 1 preserved lemon, finely sliced 1-2 tbsps pomegranate molasses 1 tbsp fresh mint the seeds of ½ a fresh pomegranate

• With a sharp knife remove the skin and pith of the oranges to leave the naked fruits.

Slice them into thin rounds and arrange the slices in the base of a wide, shallow bowl.

• Finely slice the dates lengthways and scatter them over the oranges. Scatter the preserved lemon over the top and drizzle the pomegranate

molasses over the salad, but don’t toss it. Cover and put aside to let the juice of the oranges soften the dates and allow the flavours to fully mingle.

• Just before serving, garnish with the mint (finely chopped) and pomegranate seeds. There is no need to toss this salad, just lift a portion out of the bowl with your salad servers. Fruit granitas are cooling after spicy food, but can also be served as palate cleansers between courses. I’m a whisky fan, and find

this granita goes especially well with a drop of Scotch

Watermelon and orange blossom granita

For 6-12 people, depending on how you serve it 1kg sliced watermelon, with seeds removed 250g caster sugar juice of 1 lemon 1 tbsp orange blossom water ground cinnamon, for dusting

• Place the watermelon flesh into an electric blender and whizz to a rough puree.

• Put the sugar and 150ml water into a pan and bring to the boil, stirring until the sugar has dissolved. Simmer for five minutes, then leave to cool.

• Stir in the lemon juice and orange blossom water, then

quickly beat in the watermelon puree. Pour the mixture into a bowl and place in the freezer. • Stir the mixture every 15 minutes for two hours and then at bigger intervals over a further hour, so that the mixture freezes but remains broken and slightly slushy. Serve in little glasses or cups scattered with a light dusting of cinnamon.