Honeyed citrus salad

Preparation

Juice the limes. Shell and chop the pistachio.

And the rest...

1. 1 Using a vegetable peeler, pare the zest from half of the navel oranges into strips.
2. 2 Put in a small saucepan with the honey, lime juice, star anise, cinnamon stick and cloves. Heat gently for 10 minutes until the honey has dissolved then set aside to cool. Move on to the next step while you wait.
3. 3 Meanwhile, using a sharp serrated knife, carefully slice away the peel and pith from all the clementines and remaining orange.
4. 4 Slice into rounds and divide among serving plates.
5. 5 Pour the cooled syrup over the oranges, then sprinkle with the mint leaves and chopped pistachios.
6. 6 Serve with a dollop of Greek yogurt.

And the rest...

And the rest...