Ingredients

200g baby rocket leaves

3 naval oranges

¾ cup red currants

½ cup slivered almonds, lightly toasted

Dressing

½ cup olive oil

1 ½ tsp ground cumin

½ tsp turmeric

Preparation

1. Lightly toast the slivered almonds in a small skillet over medium heat until light brown. Remove immediately and let cool.

2. Whisk dressing ingredients together in a bowl. Season with salt and pepper.

3. Remove skin from oranges and slice oranges into rounds.

4. Arrange rocket, oranges, red currants and almonds onto plate and drizzle with dressing. Serve immediately.