Shlada Litchine wa ’L’fegel

Orange and Radish Salad

SERVES 4

3 sweet oranges

12 red radishes

1 tablespoon lemon juice

2 teaspoons caster (superfine) sugar

2 tablespoons olive oil

1 tablespoon orange flower water

ground cinnamon, to serve

small mint leaves, to serve

Cut off the peel from the oranges using a sharp knife, removing all traces of pith and cutting through the outer membranes to expose the flesh. Holding the oranges over a small bowl to catch the juice, segment them by cutting between the membranes. Remove the seeds from the orange segments, then put the segments in the bowl. Squeeze the remains of the orange into the bowl.

Drain the orange segments, reserving the orange juice, and return the drained oranges to the bowl.

Wash the radishes and trim off the roots. Slice thinly using a mandolin (vegetable slicer). Add to the orange segments.

Put 2 tablespoons of the reserved orange juice in a small bowl, add the lemon juice, sugar, olive oil and a pinch of salt. Beat well and pour over the salad. Sprinkle with the orange flower water, toss lightly, then cover and refrigerate for 15 minutes. Transfer to a serving bowl, sprinkle the top lightly with cinnamon and scatter with the mint leaves.