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    Orange, Pomegranate and Radish Salad

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    Orange, Pomegranate and Radish Salad

    This twist on a traditional Moroccan salad gets its stunning jewelled appearance from the pomegranate seeds.

    • Vegetarian
    • Preparation time: 15 minutes
    • Total time: 15 minutes 15 minutes

    Serves: 10


    • 6 large oranges
    • 1 pomegranate
    • ½ x 150g pack radishes, topped, tailed and thinly sliced
    • 2 salad onions, finely sliced
    • For the dressing
    • 4-5 drops Star Kay White Orange Blossom Water (optional)
    • 2 tbsp extra virgin olive oil
    • 1 tsp clear honey


    1. Slice the top and bottom from each orange with a sharp knife. Then follow the contour of each orange to cut away the peel, pith and outer membrane of the fruit in strips (do this over a bowl to catch the juices). Cut each orange into slices and place in an overlapping spiral on a large platter. Reserve the juices.
    2. Cut the pomegranate in half and scoop out the seeds with a teaspoon. Scatter the seeds over the orange slices, then scatter the radishes and salad onions over the seeds.
    3. To make the dressing, place all the ingredients in an empty jar, together with the reserved orange juice, and season to taste. Replace the lid and shake the jar to combine. Pour the dressing over the salad and serve immediately.

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    Cook's tips

    The juice from pomegranates can stain clothes and work surfaces, so take care when preparing them.

    Prepare the dressing and transport it in its jar. Shake to re-mix and dress the salad just before serving.


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