1

Heat a medium non-stick frying pan over medium heat. Add pine nuts and cook, stirring, for 1–2 minutes or until golden. Remove from pan.

2

Juice 1 orange. Using a small serrated knife, cut the rind and pith from the remaining oranges and grapefruit. Cut oranges into 1cm-thick slices. Cut grapefruit segments from between the membranes.

3

Add orange juice, sugar and cardamom to the frying pan and cook, stirring, over low heat for 1 minute or until sugar is dissolved. Bring to the boil and cook for 30 seconds. Remove from heat. Add orange slices and grapefruit segments and toss to coat in syrup.

4

Spoon fruit into serving dishes and drizzle with syrup. Serve sprinkled with toasted pine nuts and mint leaves.