Blood Orange Salad

Ingredients

• 375 g blood orange (3 blood oranges)
• 200 g large oranges (1 large orange)
• 6 sprigs Mint
• 1 Vanilla bean
• 60 g coconut palm sugar (3 tbsp)

Instructions

1. 1.

   Rinse the blood oranges and orange hot, dry them with a cloth and peel thickly to remove all white pith.

2. 2.

   Using a sharp knife, separate the fruit segments from the membranes. Work over a bowl to catch any released juice.

3. 3.

   Wash the mint, shake dry, pluck leaves and roughly chop.

4. 4.

   Split the vanilla bean lengthwise with a knife and scrape out the seeds.

5. 5.

   Place vanilla seeds, mint, and coconut palm sugar in a tall container and blend finely with an immersion blender.

6. 6.

   Arrange blood orange and orange segments decoratively on plates. Drizzle with the collected juice and serve with the vanilla-mint-coconut palm sugar topping.