MOROCCAN ORANGE AND RADISH SALAD
2 bunches fresh red radishes
2 tablespoons superfine sugar
Juice of 1 lemon
1 tablespoon orange flower water
coarse salt to taste
2 large navel oranges
Garnish: fresh watercress sprigs
Trim and coarsely grate the radishes. Drain the pieces and press out moisture. Toss with sugar, lemon juice, flower water and salt to taste. Refrigerate.
Peel the oranges and remove the segments. Just before serving, fold the orange pieces into the radishes.
Serve the salad dusted with cinnamon and surrounded with watercress sprigs.