Orange Salad with Cinnamon

Serves 6

6 juicy and seedless oranges
50g (1 ^3/4 oz) icing sugar
Juice of 1 ^1/2 oranges
100ml (3 ^1/2fl oz) orange-blossom water

6 juicy and seedless oranges
50g (1 ^3/4 oz) icing sugar
Juice of 1 ^1/2 oranges
100ml (3 ^1/2fl oz) orange-blossom water

To serve

1 tsp ground cinnamon
100g (3 ^1/2oz) walnuts, coarsely crushed (optional)
3 mint sprigs

Peel the oranges, remove the pith completely and cut them into slices 5mm ( ^1/4in) thick. Discard any pips and core or pith.

Arrange the orange slices on a large, round plate in a spiral shape, each slice slightly overlapping the previous one until the plate is covered completely. Sprinkle on the icing sugar and add the orange juice and the orange-blossom water. Cover with cling film and refrigerate.

Before serving, sprinkle with the ground cinnamon and scatter on the walnuts. Decorate the centre of the plate with the sprigs of mint.