Moroccan orange, fava bean, radish and carrot salad

Serves six

1/2 orange, juiced
1/2 lime, juiced
1 clove garlic, peeled & sliced
1 tsp orange flower water
1 red chilli, thinly sliced
1/4 tsp ground cinnamon
1 tbsp raw sugar
2 tbsp avocado oil
2 oranges (blood orange are great), peeled and sliced
2 carrots, peeled into ribbons
10 red radishes, sliced thinly
3/4 cup fava beans (broad beans), peeled
Handful flat-leaf parsley, crisped in oil
Sea salt and freshly milled pepper

Whisk together the orange, lime, garlic, orange flower water, red chilli, cinnamon, raw sugar and avocado oil.

Allow to infuse for 15 minutes.

Meanwhile, on a plastic tray, lay out the oranges, carrots and radishes and coat with the dressing.

On a serving platter, lay out the oranges and scatter over the carrots, radishes and fava beans.

Add remaining dressing and parsley.