Prep time: 20 mins
5 large oranges, peeled, cut into segments
80g Medjool dates, pitted, quartered lengthways
100g radishes, topped, tailed, thinly sliced
½ red onion, peeled, thinly sliced into rings
For the dressing
2 tablespoons lemon juice
1 small garlic clove, peeled, minced
1 teaspoon orange blossom water
½ teaspoon ground cinnamon
2 teaspoons fennel seeds, toasted, roughly ground
3 tablespoons olive oil
8g fresh coriander, leaves picked
8g Italian parsley, leaves picked
4g mint, leaves picked, roughly torn
Handful of pistachio nuts, roughly chopped
In a large mixing bowl add the orange segments, dates, radishes and red onion, gently toss to combine.
In a small mixing bowl add all the ingredients for the dressing, season to taste and whisk well to combine.
Add the dressing to the orange mix and toss to coat.
Add the rocket, coriander, parsley and mint and toss to coat again.
Transfer to a large bowl and scatter with crushed pistachios to serve.