1.Finely grate 2 teaspoons rind from half an orange. Segment oranges over small bowl, reserve 1 tablespoon juice.
2.Using mandoline or V-slicer, slice radishes as thinly as possible.
3.Whisk reserved juice, oil and vinegar in medium bowl. Add rind, orange segments, radish and mint, toss gently to combine, season to taste. Serve immediately.
You will need one bunch of red radishes for this recipe. This recipe is best made just before serving, it will become soggy if left standing.Note