Pomegranate, orange and pistachio salad with orange blossom

1. Slice a horizontal sliver from the tops and bases of the oranges. Using a serrated knife, work around the orange, slicing the skin and pith away downwards, following the curve of the fruit. Squeeze the juice from the skins into a bowl (you need about 2 tbsp). Slice the oranges horizontally into thin discs.

2. Crush a small handful of pomegranate seeds into the bowl with the orange juice and add the honey and orange blossom water. Arrange the orange slices on a serving plate and scatter with the pistachios and remaining pomegranate seeds. Spoon the orange blossom dressing over and serve with a dollop of Greek-style yogurt, if liked.