This zesty and colourful Moroccan salad is a real taste explosion. Thank you to globetrotter Robert Brooks for sharing it.

RADISH, ORANGE AND POMEGRANATE SALAD

Ingredients – Serves 2
11 large fennel bulb with stalks on
2 oranges, peeled and sliced
125g radishes, cut into small wedges
½ cup mint leaves
pulp of ½ pomegranate

Dressing
3 tablespoon olive oil
2 tablespoons lemon juice
2 tablespoons orange juice
1 tablespoon orange blossom water
1 teaspoon ground cinnamon
1 tablespoon icing sugar
¼ cup mint leaves

Method
Arrange the fennel slices around the outer edge of a large round serving platter. Working your way to the cente, layer the orange slices overlapping the fennel, place the radishes inside the orange slices and the mint leaves in the centre. Sprinkle the pomegranate pulp around the outside.

To make dressing, blend together tall ingredients. Drizzle over the salad, cover and chill before serving.

Besseha (Have a nice meal in Arabic)!