Tommi cooked this fresh and fragrant Spanish salad on her travels for A Cook's Tour of Spain. It's a real treat for the taste buds and the little splash of Cointreau makes it both naughty and nice
Serves 4
1. Slice the oranges thinly and place in a shallow serving bowl. Put the pistachio nuts in a small pan and cook over a high heat until lightly toasted, stirring frequently. Tip onto a board and leave for a few minutes before chopping roughly. Set aside.
2. To make the caramel, put the sugar and the water in a medium to large saucepan over a medium heat. Swirl around so that the sugar dissolves, but do not stir - this is really important. Let the syrup start bubbling and slowly it will become a golden caramel colour. It will soon start turning a dark brown colour. You need to wait until this caramel is right on the edge of turning black - so that the bitter caramel flavour offsets the sweetness of the sugar, giving a glorious, complex flavour.
Take extra care when preparing the caramel to avoid burning yourself. If leaving the oranges overnight, scatter the pistachios over just before serving, so they don’t soften in the fridge.
3. You can tell when the caramel is about to start burning as the syrup begins to smoke and turn really dark. At this point, remove from the heat and very carefully add the Cointreau, orange juice and rose water – stand well back because it will splutter furiously.
4. Swirl around quickly, which will stop the caramel cooking, taking care not to get splashed as the caramel bubbles up. Swirl around again and pour over the orange slices. Scatter with the chopped pistachios and chill for a minimum of 40 minutes, but preferably overnight. Strew with orange zest and chopped fresh mint just before serving.
© Thomasina Miers
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