Tory left Marrakech with more than great memories and inspirations. Here are three recipes for dishes that, served together, create a traditional Moroccan salad platter. They’re courtesy of Le Marocain, the restaurant at the legendary La Mamounia hotel. Add a chardonnay or sauvignon blanc, and you have the makings of a great late summer-early fall weekend lunch with friends.

Cucumber Salad

Serves six

7 ounces cucumber
4 teaspoons sugar
4 teaspoons orange blossom water
1 teaspoon vinegar

Peel cucumber, remove seeds and julienne. Add sugar, orange blossom water and vinegar. Serve fresh.

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Preserved Tomato Salad

Serves six

8.5 cups tomato
1 cup sugar
1/2 teaspoon saffron
2 teaspoon cinnamon stick
10 tablespoon sunflower oil
4 teaspoon orange blossom water
Pinch salt

Peel tomatoes, cut in half and remove seeds. Place on an oven plate, add rest of ingredients and cook in oven at medium heat.
Remove when tomatoes are caramelized.

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Marinated Carrot Salad

Serves six

7 ounces baby carrot
1 bunch parsley, chopped
1 clove garlic
2 teaspoons orange blossom water
1 teaspoon vinegar
5 teaspoons sugar
Pinch paprika
Pinch cayenne
Pinch salt
Pinch cumin
Pinch cinnamon

Peel carrots and cut in half, lengthwise, into 2 centimeters sections. Cook in salted water, then add garlic and remove carrots.
When the water simmers down, put carrots back in as well as the sugar, vinegar, orange blossom water and spices.
Serve cold and garnish with the chopped parsley.