Lime 1 Orange 1 Blood orange 1 Pink grapefruit 1 Pomegranate 1, seeds of Pistachios 2 tsp, roughly chopped Clear honey 2 tbsp Orange blossom water ½ tsp, (optional) Ground cinnamon ¼ tsp Mint leaves 1 tsp, chopped, to sprinkle

Using a sharp knife, trim the top and bottom of the lime so the flesh is revealed. Keeping the lime upright, cut through the peel downwards from top to bottom, following the shape of the fruit, making sure to shave off all the peel and pith. Turn the lime onto its side and cut into thick wheels (not too thick, but thick enough so they are not falling apart). Repeat with the remainder of the citrus fruit. Remove the pips and arrange the slices on a serving plate, so they overlap. Drizzle any juice over the citrus slices. Sprinkle over the pomegranate seeds and pistachios. Put the honey and orange blossom water, if using, in a small mixing bowl and stir well then drizzle it over the citrus fruits. Dust with cinnamon and sprinkle the mint over the top. Bethany Kehdy is the author of The Jewelled Kitchen .

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Moroccan citrus salad

Bethany Kehdy shares her recipe for Moroccan citrus salad

Find some Moroccan inspiration with this colourful citrus salad recipe from Devon foodie Bethany Kehdy

Serves 4

You will need

- Lime 1
- Orange 1
- Blood orange 1
- Pink grapefruit 1
- Pomegranate 1, seeds of
- Pistachios 2 tsp, roughly chopped
- Clear honey 2 tbsp
- Orange blossom water ½ tsp, (optional)
- Ground cinnamon ¼ tsp
- Mint leaves 1 tsp, chopped, to sprinkle

Method

Using a sharp knife, trim the top and bottom of the lime so the flesh is revealed. Keeping the lime upright, cut through the peel downwards from top to bottom, following the shape of the fruit, making sure to shave off all the peel and pith. Turn the lime onto its side and cut into thick wheels (not too thick, but thick enough so they are not falling apart).
Repeat with the remainder of the citrus fruit. Remove the pips and arrange the slices on a serving plate, so they overlap. Drizzle any juice over the citrus slices.
Sprinkle over the pomegranate seeds and pistachios. Put the honey and orange blossom water, if using, in a small mixing bowl and stir well then drizzle it over the citrus fruits. Dust with cinnamon and sprinkle the mint over the top.

Bethany Kehdy is the author of The Jewelled Kitchen.

You will need

- Lime 1
- Orange 1
- Blood orange 1
- Pink grapefruit 1
- Pomegranate 1, seeds of
- Pistachios 2 tsp, roughly chopped
- Clear honey 2 tbsp
- Orange blossom water ½ tsp, (optional)
- Ground cinnamon ¼ tsp
- Mint leaves 1 tsp, chopped, to sprinkle

Method

Using a sharp knife, trim the top and bottom of the lime so the flesh is revealed. Keeping the lime upright, cut through the peel downwards from top to bottom, following the shape of the fruit, making sure to shave off all the peel and pith. Turn the lime onto its side and cut into thick wheels (not too thick, but thick enough so they are not falling apart).
Repeat with the remainder of the citrus fruit. Remove the pips and arrange the slices on a serving plate, so they overlap. Drizzle any juice over the citrus slices.
Sprinkle over the pomegranate seeds and pistachios. Put the honey and orange blossom water, if using, in a small mixing bowl and stir well then drizzle it over the citrus fruits. Dust with cinnamon and sprinkle the mint over the top.

Bethany Kehdy is the author of The Jewelled Kitchen.

Bethany Kehdy