Salatet Besbas bel Chermoula

Nutrition · per serving

Steps

1. 1

   Trim the fennel bulbs, reserving any feathery fronds for garnish. Slice the bulbs as thinly as possible with a sharp knife or mandoline for the best delicate texture. Peel the oranges, removing all bitter white pith, then cut into neat segments or bite-size pieces. Halve the olives if large, and roughly chop the coriander.

   2 medium (about 500 g) fennel bulbs, trimmed2 medium (about 300 g peeled segments) oranges60 g black olives, pitted20 g fresh coriander leaves and tender stems, roughly chopped
2. 2

   In a medium bowl, whisk together the olive oil, lemon juice, grated garlic, cumin, paprika, chili flakes, salt, and black pepper until slightly thickened. Whisking well helps the spices bloom evenly in the dressing.

   30 ml extra-virgin olive oil20 ml lemon juice1 small clove (about 3 g) garlic, finely grated1 tsp ground cumin1/2 tsp sweet paprika1/4 tsp chili flakes1/2 tsp sea salt1/4 tsp ground black pepper
3. 3

   Add the sliced fennel to the bowl with the chermoula and toss thoroughly for 1 minute. Lightly massaging the fennel with the dressing softens it slightly and helps it absorb flavor quickly.

   2 medium (about 500 g) fennel bulbs, trimmed30 ml extra-virgin olive oil20 ml lemon juice1 small clove (about 3 g) garlic, finely grated1 tsp ground cumin1/2 tsp sweet paprika1/4 tsp chili flakes1/2 tsp sea salt1/4 tsp ground black pepper
4. 4

   Fold in the orange segments, olives, and chopped coriander gently so the oranges stay intact. Taste and adjust with a little more lemon or salt if needed; the salad should be bright, savory, and lightly spicy.

   2 medium (about 300 g peeled segments) oranges60 g black olives, pitted20 g fresh coriander leaves and tender stems, roughly chopped
5. 5

   Transfer to a serving plate or shallow bowl, scatter over any reserved fennel fronds, and serve immediately. The fennel should still be crisp, and the dressing should lightly coat everything rather than pool at the bottom.

Origin & History

Fennel and orange salads are common across North Africa and the Mediterranean, where sharp, aromatic vegetables are often balanced with citrus. In Morocco, chermoula is a classic herb-and-spice seasoning used for fish, vegetables, and salads, bringing cumin, paprika, garlic, and lemon into a vivid, savory dressing.