4 large oranges, peeled, pith removed as well as discarded, sliced into 2cm rounds
1 red onion, finely sliced
3 the best spinner’s finely chopped flat-leaf parsley
1/4 cup (60ml) olive oil
1 tbs orange juice
2 teaspoon orange blossom water
2 tbs slivered pistachios, to serve
How to make Orange salad
Lay grapefruits on a plate. Spread along with onion as well as parsley. Combine oil, juice as well as blossom water and season. Gown greens right before helping and period along with freshly ground spice up. Take with nuts.
To make the dressing, lightly crush the celery seeds in a mortar using a pestle, or with the end of a rolling pin, and place them in a small saucepan.
Add the wine vinegar, sugar and 1/4 pint (150 ml) water. Boil for 8-10 minutes until the liquid has reduced to about 2 tablespoons. Strain into a bowl and put to one side to cool.
Using a sharp knife, peel the oranges, cutting away the pith and the skin. Slice the oranges into rings, catching any juice in a bowl to add to the dressing.
Peel and thinly slice the beetroot, cubing a small amount to place in the centre of the dish. Arrange the beetroot and orange slices alternately.
Mix the oil with the vinegar mixture, add salt and black pepper to taste and beat well with a fork. Pour the dressing over the salad and serve. For extra garnish, arrange thinly pared strips of orange peel over the salad.