Moroccan Carrot, Orange and Radish Salad

Instructions

Bring a pot of salted water to a boil.  Add the carrots and cook until almost tender but still crisp, 2 to 3 minutes.  Drain and cool.

Place the carrots and radishes in a bowl and add the juice of the orange and lemon, olive oil, salt, sugar and the orange flower water.  Toss together lightly and chill.

With a knife, remove the orange peel so there is no white pith remaining.  Slice the oranges into thin slices.

Just before serving, randomly place the orange slices, radishes and carrots on a serving plate.

Lightly dust with cinnamon and serve.