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Ingredients
2 Navel or Valencia oranges
4 tangerines
8 radishes, thinly sliced
3 red spring onions or half a red onion
4 tablespoons fresh mint or cilantro
2 tablespoons extra virgin olive oil
sea salt and fresh ground black pepper
sea salt and fresh ground black pepper
Preparation
Peel the citrus. Using a very sharp knife slice it into rounds width wise. Then slice rounds into quarters for larger fruit and halves for the tangerines. Remove the seeds.
Using a mandoline or very sharp knife, thinly slice the radishes and the onion. Tear the mint leaves into pieces. If using cilantro, remove leaves from the stems.
Combine fruit, herbs, onions, and radishes in a medium bowl. Drizzle with the oil and then toss gently to coat. Season with salt and pepper to taste.
