Inspired by Yotam Ottolenghi, this is a salad that can have many variations. The orange and dates give freshness and sweetness, the radish slices with some of the salad ingredients (such as rocket or watercress) give peppery flavours and the fennel seeds and herbs give extra taste. Choose varieties of lettuce that will give colour and texture. Balance the flavours in the salad itself as well as in the dressing. It is a lovely salad for summer but would also work well at Christmas or New Year.

It takes time to prepare all the ingredients, but many stages can be done in advance and the salad assembled at the last minute.

5 oranges, peeled, pips removed and cut into thin circles with a sharp knife
5 medjool dates, pitted and cut into six slices lengthwise
1 small red onion, peeled and finely sliced into rings
A bunch of radishes, topped, tailed and sliced very thinly
Handful rocket, watercress or mizuni
Handful iceberg or other crisp salad
Small handful lollo rosso, other red lettuce or a little red chicory
Small bunch parsley, chopped
Small bunch mint, leaves torn from the stems
Small bunch coriander, chopped

Salad dressing
Juice of 1 lemon
2 cloves garlic, crushed (optional)
½ tsp orange flower water, pomegranate molasses, runny honey or balsamic vinegar
1½ tsp fennel seeds lightly toasted then crushed
2-3 tbsp olive oil
Generous pinch salt
Freshly ground black pepper
½ tsp ground cinnamon (optional)

Assemble the dressing ingredients in a jar with a lid. Put on the lid and give a good shake. Taste the dressing and adjust if necessary.

Arrange the salad in a dish and pour over the dressing before serving.