serves 6

ingredients

6 oranges

2 tablespoons orange-flower

water 100g/4oz stoned dates,

chopped 50g/2oz pistachio nuts,

chopped 15g/1⁄2oz icing sugar 1 teaspoon toasted almonds

• Peel the oranges with a sharp knife, removing all the pith. Cut into segments, catching all the juice in a bowl. Put the segments in a serving dish.

• Stir in the juice from the bowl and the orange-flower water.

• Sprinkle the dates and nuts over the salad, along with the icing sugar. Chill for 1 hour.

• Just before serving, sprinkle with the toasted almonds.