Moroccan orange and radish salad (Chlada bortokal)

1. Cut the peel off the oranges with a sharp knife, removing the white pith too, then slice into thin rounds; catch the juice that drips out.

2. Wash the radishes and slice very thinly or grate coarsely.

3. Mix the orange juice with the lemon juice, orange blossom water, sugar and a pinch of salt.

4. Lay the orange slices on a flat plate and pile the radishes in the middle.

5. Drizzle with the dressing and dust lightly with ground cinnamon.

6. Chill for 15 minutes before serving, then garnish with fresh mint leaves.

Tip: Orange and radish sounds like a surprising pairing, but it's a classic in Moroccan cooking: the sweet, the peppery and the scent of cinnamon lift each other. You can also serve it as a refreshing finish after a spicy stew or tagine. Use the orange blossom water sparingly, as it easily overpowers the other flavours.