Moroccan orange salad with pomegranate

Ingredients for 4 servings:

• 8 orange(s), of which 1 untreated
• 1 pomegranate
• 3 sprigs of mint, fresh
• 1 tbsp orange blossom water
• 1 tbsp cinnamon powder
• 1 tbsp walnut oil
• 1 tsp lemon juice, freshly squeezed
• 50 g chopped pistachios
• e.g. coarse cane sugar (Demerara sugar)

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

refreshing fruity dessert

Rinse the oranges with hot water and dry them. Zest the untreated orange with a zester and set aside. Cut the oranges into centimeter-thick slices, reserving the juice and setting this aside. Peel the slices all around and cut into bite-sized quarters or eighths. Quarter the pomegranate and remove the seeds by turning it upside down, discarding the white membranes. Rinse the mint and shake dry, pick off the leaves, and chop finely. Mix together the orange blossom water, orange zest and juice, cinnamon, walnut oil, and lemon juice, and season with Demerara sugar to taste. For the dressing, the quantities of the ingredients can of course be varied as desired. Arrange the orange slices on the plates and sprinkle each with pistachios, mint, and pomegranate seeds. Then drizzle the fruit slices generously with the dressing. The orange salad can be prepared well in advance and kept chilled in the refrigerator until ready to serve.