Clementine, Orange & Satsuma Salad with Pomegranate, Lime, Mint & Pistachios
4largeorganic navel oranges
60g (4tbsp)pomegranate seeds
Carefully slice the top and bottoms of the oranges, clementines and satsumas. Then slice away the surrounding peel removing the white pith but keeping as much of flesh as you can maintaining the round shape of the fruit (using a very sharp knife helps).
Then, turning the fruits on their sides, cut into ¼ inch slices and arrange on a platter.
Zest & juice the lime and pour onto the oranges.
Allow the flavours to infuse for an hour.
Before serving, lightly toast the pistachios and roughly chop the mint (keeping smaller leaves whole) and garnish the platter.
By Francesca Klottrup, Natural Chef Course Leader.