Place the sliced onion in a bowl, add the vinegar and sugar, stir through, cover and pop in the fridge while you make the salad.
Put the grated carrot in a mixing bowl, add the orange, half the mint and cinnamon and mix through.
To make the dressing, simply mix the reserved orange juice, lemon juice, orange flower water, sea salt and sugar. Chill this until
ready to serve.
To serve, pour the dressing over the orange and carrot and mix through, then decant into a serving dish. Drain the pickled onion, scatter over the top and finish with the remaining mint.
Pickled onions
1 small red onion, peeled, halved
and super thinly sliced
1 tablespoon white wine vinegar
½ teaspoon sugar
Salad
300g carrots, peeled and coarsely
grated
2 large oranges, rind removed and
segmented (reserve any juice that
escapes for the dressing)
3 sprigs mint, leaves shredded
Fresh ground cinnamon to sprinkle
Dressing
3 tablespoons lemon juice
¼ teaspoon sea salt
2 teaspoons sugar
1 teaspoon orange flower water