On a trip to Morocco, this simple dish was served as a starter with other small salads and dips. Orange-flower water is very popular in the colourful cuisine of the Middle East and appears in many dishes, savoury as well as sweet. The tiny quantity used here gives this dish an exotic flavour, but if you cannot find it, or do not wish to use it, leave it out! I prefer to use the pebbly-leafed wintermint here rather than spearmint.
PANTRY TO PLATE
Peeling and segmenting citrus fruit