This simple and refreshing Moroccan-inspired orange salad provides many the nutrients you need to withstand the rigors of winter. To take advantage of the all-too-short blood-orange season, why not combine blood-oranges and ‘standard’ orange oranges?
4 oranges (2 blood, 2 orange if desired)
1 tbsp orange-blossom water (health-food shop)
1 tbsp acacia honey (optional – only if the oranges are too acidic)
½ tsp cinnamon
1 tbsp pine kernels or chopped pistachios
In a small, dry frying pan, toast pine kernels until they are golden and give off a light fragrance. Tip onto a plate and reserve.
To peel oranges, place them on a plate to catch the juice. Using a very sharp knife, slice top and bottom off the orange so it can stand flat on the plate. Stand the orange on one end and, with small sawing movements, cut down the sides to peel the orange, following the curve of the orange downwards. Remove as much of the white membrane as you can. Next, slice the orange into thin slices roughly 5 mm thick. Lay these in a circular, overlapping pattern on an attractive serving platter.
Drizzle with orange blossom water and honey (if needed). Just before serving, sprinkle with pine kernels or pistachios.