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Pomegranate, orange and mint salad

Ainsley Harriott from Ainsley's Meals in Minutes
Ainsley Harriot's salad makes a refreshing starter on a hot day - add a crumbling of Feta cheese for a more substantial meal

Pomegranate, orange and mint salad

Method

1. To get lovely slices of orange without any bitter pith, use a sharp knife to take a slice off the bottom and top of the oranges so you can see the juicy flesh, then place on a chopping board and carefully cut away the skin and pith, following the curve of the orange. Cut the fruit into horizontal slices and repeat with the remaining oranges, reserving any juice for the dressing.

2. Arrange the orange slices on a large glass serving plate and sprinkle over the pomegranate seeds. To make the dressing, whisk together the olive oil in a small bowl with the orange juice and any reserved pomegranate juice. Season to taste and drizzle over the salad. Scatter over the mint leaves and serve.

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Serves: 4

Prep: 20 min

Ingredients
5-6 large oranges
1 large pomegranate, seeds removed and any juices reserved
2 tbsp Olive oil
6 tbsp freshly squeezed orange juice
salt and fresh ground black pepper
15g mint leaves