A fresh and light salad that is equally delicious as a sweet dessert or as a side to savoury dishes. —madamemarmalade
Medium Oranges (one is for juicing)
Medium Blood Oranges
Fresh Mint Leaves
Orange Blossom Water
Light Cane Sugar
Fresh Orange Juice (from the extra orange)
In This Recipe
For the Syrup: Put the sugar and water in to a medium pan, simmer over a med-hgh heat, continually stirring with a wooden spoon, until the sugar dissolves and begins to thicken. This will take about 5 minutes. Stir in the orange blossom water and the juice from one of the oranges, continue to simmer until you get a thick, viscose syrup. Remove from the heat, place a lid on the pan and set aside to cool and allow the flavours to infuse.
For the Salad: Peel 6 oranges, also removing the white pith. With a shape knife cut the oranges in to thin slices, but not too thin. Arrange on a serving plate alternating red and orange slices. Sprinkle with pomegranate seeds and mint leave and spoon over the syrup. Alternatively, put 1/4 tsp of ground cinnamon in a fine mesh sieve, and lightly dust over the fruit.
Serve with cream or natural greek-style yoghurt.