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Pomegranate, orange and pistachio salad with orange blossom
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4 large oranges
1 large pomegranate, seeds removed
3 tbsp orange blossom honey
3 drops orange blossom water
50g pistachios, toasted and roughly chopped
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.
This recipe first appeared in Waitrose Food, January 2018 issue. Download the Waitrose Food app for the full issue
Typical values per serving:
This recipe was first published in January 2018.