Orange cinnamon salad

1. Grate the zest of 1 orange and chop finely. Place in a pot with 5 cl of water and sugar. Bring to a boil then reduce to heat and simmer for 20 minutes.

2. Peel the oranges and segment. Use a fine tipped knife to remove all the white membrane.

3. Place all the segments on a dish, sprinkle with the zest confit syrup, cinnamon and place for 1 hour in the fridge. Before serving, sprinkle almond flakes on top.

Photo credit : Sucré Salé