Orange, Cinnamon & Mint Salad

📝 Ingredients

• 6 oranges (about 200 g each)
• 2 tbsp honey
• ½ lemon (for the juice)
• 1 tsp ground cinnamon
• 10 g fresh mint
• 30 g flaked almonds
• 200 g Greek yoghurt

🍴 Utensils

• Very sharp knife
• Chopping board
• Large dish
• Bowl
• Frying pan

📖 Steps

1. Toast the flaked almonds in the dry frying pan over medium heat for 2 to 3 minutes, stirring constantly, until golden. Tip them straight onto a plate: left in the hot pan, they would burn within seconds.
2. Peel the oranges with a knife, right down to the flesh: slice off the top and bottom so they sit flat, then cut away the peel from top to bottom, following the curve of the fruit. Remove all the white pith, which is bitter. Work over the bowl to catch the juice.
3. Cut the oranges into 5 mm thick slices, remove the pips and arrange them in a rosette on the large platter, overlapping them. Squeeze the leftover peel over the bowl to collect as much juice as possible.
4. Add the honey, the juice of the half lemon and half the cinnamon to the bowl of juice, then whisk with a fork until the honey dissolves. If it is too thick, warm it in the microwave for 10 seconds first.
5. Pour this syrup over the oranges, cover the dish and refrigerate for at least 20 minutes and up to 4 hours: the slices soak up the syrup and become even juicier.
6. Just before serving, finely shred the mint: stack the leaves, roll them up tightly like a cigar and slice into thin strips. If cut in advance, mint turns black and loses its fragrance.
7. Dust the oranges with the remaining cinnamon, then scatter over the mint and toasted almonds. Serve well chilled, with a generous spoonful of Greek yoghurt alongside each portion to mellow the syrup.