Orange and radish salad with dates and fennel seeds recipe

To make the dressing, whisk together the lemon juice, garlic, orange blossom water, cinnamon and fennel seeds. Add the olive oil, salt and a generous grind of pepper and whisk until well combined. Set aside.

Use a small, sharp knife to trim tops and tails from oranges. Cut down sides of the oranges, following their natural curves, to remove the skin and white pith. Slice into 5 mm–thick pieces and remove the pips.

Place oranges and remaining ingredients in a large salad bowl. Stir the dressing and pour it over the salad. Gently stir everything together, pile onto a large, shallow bowl and serve.

SBS cook’s notes This recipe has been reproduced with minor SBS recipe style changes. | Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55–60 g, unless specified.