A vibrant citrus salad that combines the sweet and tart flavours of fresh oranges and grapefruit with the richness of good olive oil, fresh mint, and crunchy pistachios. This dish highlights simple Mediterranean ingredients for a light lunch or a side to grilled fish or poultry.

Citrus fruits are at their best in winter across the Mediterranean. Their sharpness pairs beautifully with a grassy Greek olive oil and the crunch of pistachio. This salad is especially welcome after a rich main meal, or as part of a light lunch with bread and cheese.

Ingredients

• 2 large oranges
• 1 pink grapefruit
• 1 small red onion
• 2 tbsp extra virgin olive oil (such as SPHERA)
• 12 fresh mint leaves
• 40g unsalted pistachios (shelled)
• Pinch of sea salt
• Freshly ground black pepper

Method

1. Cut away the peel and pith from the oranges and grapefruit with a sharp knife, then slice into rounds about 0.5cm thick. Arrange the slices on a large plate.
2. Finely slice the red onion and scatter it over the citrus.
3. Drizzle the olive oil evenly over the fruit and onion.
4. Roughly chop the mint leaves and pistachios, then sprinkle them over the salad.
5. Season with a pinch of salt and a few grinds of black pepper before serving.