Moroccan Orange and Radish Salad with Mint

Method

1. 1
   • orange 4
   • lemon juice 1 tbsp
   • white sugar 1 tsp

   Peel and slice the oranges — Cut a slice off the top and bottom of each orange so it stands flat, then work a knife down the curve to strip away all the skin and white pith. Slice the oranges crosswise into rounds about 5 mm thick, working over a bowl to catch every drop of juice, and flick out any pips.

2. 2
   • radish 10
   • orange blossom water 1 tsp

   Crisp the radish slices — Trim and slice the radishes as thinly as you can, ideally almost translucent. Drop the slices into a bowl of very cold water for 10 minutes so they curl and crisp, then drain and pat them dry.

   ⏱10 min
3. 3
   • orange 4
   • lemon juice 1 tbsp
   • olive oil 2 tbsp
   • white sugar 1 tsp
   • ground cinnamon ½ tsp
   • orange blossom water 1 tsp
   • salt 1 pinch

   Whisk the citrus dressing — Whisk the caught orange juice with the lemon juice, olive oil, sugar, ground cinnamon, orange blossom water and a pinch of salt. Taste it: it should be sweet-sour and only faintly perfumed, so add the blossom water a few drops at a time if you are wary — it takes over a dish fast.

4. 4
   • orange 4
   • radish 10
   • black olives 60 g

   Layer the platter — Lay the orange rounds out over a wide, shallow platter in overlapping circles, scatter the radish slices and the black olives across them, and spoon the dressing evenly over the top.

5. 5
   • orange 4
   • radish 10
   • fresh mint 3 tbsp
   • ground cinnamon ½ tsp

   Finish with mint and cinnamon — Shower with the chopped mint and a last dusting of cinnamon, and serve within half an hour, while the radishes still snap and the oranges are cold. It is the plate that cuts through a rich tagine.