1.Combine ingredients for lemon dressing in screw-top jar, shake well.
2.Peel oranges, removing white pith, slice thinly.
3.Overlap alternate slices of orange and radish around edge of serving plate, overlap remaining slices in centre. Top with onion and olives, drizzle with dressing.
Orange flower water is often used in Moroccan cooking for its cooling effect. In this salad, a teaspoon of fragrant orange flower water is used to sweeten the sharp taste of the radish. You can buy bottles of orange flower water at selected supermarkets, delicatessens and Middle-Eastern food stores.