Blood oranges with pomegranate and caramelised pistachios

Using a serrated knife, peel the blood oranges and cut into slices about 1cm thick. Layer these on a large serving plate and squeeze over the lime juice.

Remove the pomegranate seeds from their skin and scatter over the oranges.

To make the caramelised pistachios, gently toast the pistachios in a dry frying pan over a medium heat until they have lightly browned. Drizzle the honey over the pistachios and immediately remove the pan from the heat. Transfer the pistachios onto a sheet of greaseproof paper and spread them out to create a single layer. Sprinkle over a pinch of salt.

Once the pistachios are cool enough to handle, scatter over the blood oranges and pomegranate.