Nadorcott salad with olive oil and dark chocolate

Slice a thin sliver off the top and bottom of each mandarin so that it stands flat. Then use a small sharp knife to carefully cut downwards along the curve of the mandarin to re-move the remaining rind and the pith (the white membrane). After peeling, slice the fruit into rounds.

To char the mandarin slices, use one of the two methods: either use a kitchen torch (highly recommended) or char in a frying pan. Place the pan over a high heat until scorch-ing hot. Brush the slices with a little olive oil on each side. Place the slices in the pan for approx. 30 seconds until they begin to char.

Once the slices are charred, arrange them on a serving platter. Drizzle with the olive oil and pomegranate molasses, sprinkle the sumac over the mandarin slices.

Using a peeler, peel the chocolate to form ribbons and sprinkle over the slices.

Sprinkle with the sea salt and serve.