Winter Citrus Salad

A versatile salad perfect as a light dessert after a hearty meal, but equally satisfying as a fresh breakfast dish - just add some natural yoghurt.

Ingredients

• 2 oranges

• 2 blood oranges or grapefruit

• 1/3 cup pomegranate seeds

• 1 tbsp honey

• 2 tsp water

• 2 tbsp mint leaves, finely sliced into slithers

Method

On a cutting board, using a large sharp knife, slice off both ends of the citrus, about 1.5cm from edge. Place fruit on board with one of the flat ends down for stability, and begin to carefully slice off the peel, working your way around the fruit, and ensuring to remove any white pith also.

Once you are left with only the flesh of the fruit, finely slice each orange, laying out the circular slices on a platter, and alternating between orange and grapefruit slices.

In a small bowl, mix the honey with the water until well combined. Slice the mint into very fine slithers. Drizzle the honey sauce over the sliced citrus, followed by scattering the pomegranate seeds evenly throughout, and finish with the mint.

Serve immediately or refrigerate for a few hours before serving (leave the mint out and scatter just before serving to ensure freshness)