Peel the radish, grate, sprinkle with salt, leave for 3–4 minutes, then rub and squeeze out the juice. Arrange the orange or grapefruit slices round the rim of a serving dish and pile the radish in the middle.
Peel the garlic and pound with a pinch of salt. Add the tahina. Mix in the orange or grapefruit juice to combine. If necessary use a little more juice or water. Pour over the sala