POMEGRANATE, ORANGE AND PISTACHIO SALAD

4 large oranges
1 large pomegranate, seeds removed
3 tbsp RAW Organic Pure Blossom Honey
3 drops orange blossom water
50g pistachios, toasted and roughly chopped

1. Slice a horizontal sliver from the tops and bases of the oranges. Using a serrated knife, work around the orange, slicing the skin and pith away downwards, following the curve of the fruit. Squeeze the juice from the skins into a bowl (you need about 2 tbsp). Slice the oranges horizontally into thin discs.
2. Crush a small handful of pomegranate seeds into the bowl with the orange juice and add the Pure Blossom Honey and orange blossom water. Arrange the orange slices on a serving plate and scatter with the pistachios and remaining pomegranate seeds. Spoon the orange blossom dressing over and enjoy.