I ate a salad like this in Tangier after a particularly stormy crossing from Spain (I was trying to put some distance between me and a rather tumultuous affair). I'll always remember the soothing effect it had on both my churning stomach and my battered heart.
Serves 6
10 clementines
150g pistachio halva
1 pomegranate, seeded
1 tbsp orange blossom water (or orange juice)
2 tbsp runny honey
This is a pretty pudding, so choose a plate that will contrast with the glistening orange clementines, the ruby jewels of pomegranate and the pistachio-speckled halva.
Using a very sharp knife, top and tail the whole clementines so they can sit flat. With a serrated or really sharp paring knife, carefully cut away the skin and pith, top to bottom in sections. Roll them on their sides, slice into 4 or 5 rounds and place them on the serving plate in whatever fashion grabs you.
Cut the halva into 2cm x 1cm rhomboids or diamonds, or just crumble it over the clementines.
Next, sprinkle over the pomegranate seeds and drizzle with orange blossom water. Just before you serve, give the salad a final drizzle of honey. I know my sister Floss would like a bowl of yogurt with this, but I don't think it needs it.
• This is an edited excerpt from Allegra McEvedy's Colour Cookbook (Kyle Cathie, £9.95)
