Orange and Watercress Salad

4 oranges
a good bunch watercress
olive oil
pinch sugar
salt
freshly ground pepper

Finely grate the zest of two of the oranges, avoiding any pith, then peel them with a sharp knife, removing all the pith. Run a sharp blade either side of the thin membranes, releasing whole segments one at a time. Let them drop into a bowl along with any juice that drips while you are performing this operation.

Making a dressing: by mixing 30ml/2tbsp olive oil with 15ml/1tbsp of the saved juice, the finely grated zest, a pinch of sugar and a little salt and pepper. Toss the leaves with this dressing just before serving and scatter the segments of orange among the leaves.