Photograph: Martin Poole
Slice the ends off the oranges and place on a chopping board, cut-side down. Using a small sharp or serrated knife, remove the peel and pith, working your way around the orange. Cut between the membranes to release the segments. Put the segments in a salad bowl but don't add any juice that might have oozed on to your board.
Halve the pomegranate and tap it hard on a chopping board to shake out the seeds; discard any white pith. Scrape the seeds into the bowl with the orange segments.
Peel the onion and cut it in half from root to tip. Finely slice both halves and add to the bowl with the oranges. Very finely slice the chilli. If you want your salad a little less spicy, discard the seeds before slicing.
Trim the coriander and tear or chop the leaves very roughly, then add them to the bowl with the oranges. Pour over the oil and season. Toss together lightly and serve straightaway.
This recipe is adapted from The Hairy Bikers' Great Curries by Si King and Dave Myers (Weidenfeld & Nicolson, £20)