Grate the zest from your oranges. Juice 1 orange. Add half the juice and half the zest to a bowl. Whisk in 1 tsp ras el hanut, 2 tbsp olive oil and a pinch of salt and pepper.

Drain and rinse your lentils. Tip into the bowl with the dressing. Pluck the mint leaves from their stalks. Finely chop 6 of the bigger leaves. Mix into the lentils. Taste. Tweak the seasoning and spicing if needed.

Roughly tear your watercress into smaller pieces. Pluck out any tougher stems. Arrange the leaves on a large platter or individual plates. Scatter the dressed lentils over the watercress, folding them into the leaves.

Slice the top and bottom from the remaining orange. Set it on a cutting board. Carve the skin off. Slice into rounds. Tuck the orange into the salad.

Warm a large, dry frying pan over a medium, heat. Lightly toast your almonds till just golden, shaking the pan so they don’t burn. Season with salt. Scatter over the salad. Finish with a drizzle of olive oil, the rest of the orange zest and a little dusting of ras el hanut, if you like.