[ezcol_1third] I received this beautiful box of Australian oranges the other day as part of the #GoOrange campaign. It's a promotion put on by local citrus growers aimed at spreading awareness about the goodness of eating whole, seasonal fruit; it challenges us all to eat an orange a day for 10 days to feel the benefits for ourselves. Now I know I'm preaching to the choir because The Spring's readership is a savvy bunch when it comes to nutritious, delicious eating (although if you want to swot up on the nutritional punch oranges are packing I've included an infographic below).
Oranges are gorgeous on their own of course, but to celebrate my citrus bonanza I've been preparing a simple, elegant dish that makes the most of the colours and flavours of oranges and another favourite winter fruit - pomegranates. Its a Middle Eastern inspired sweet salad perfect for weekend brunches or as a quick mid-week dessert. Best of all you can feel it doing yourself - and your local farmers - good.
Middle Eastern Orange Salad with Pomegranate & Honey
prep time: 5 minutes serves: 2
2 oranges 1-2 tsp honey rose water (optional) handful of pomegranite seeds 1 tbs chopped pictachios pinch of cinammon fresh mint leaves
1. Slice off the top and bottom off of each orange and sit them on a cutting board. Carefully slice the skin and pith away following the curve of the orange to maintain their shape. Thinly slice the oranges crosswise, discarding any seeds. Arrange the slices on a serving plate, and drizzle with any juices from the cutting board.
2. Next, drizzle the orange slices with the honey and rose-water, and sprinkle with the cinnamon. Scatter the pomegranate seeds and pistachios over the top, then garnish with torn mint leaves.