Segment the oranges over a salad bowl, allowing the segments and any juice to fall into the bowl.
Stir in the vinegar and radishes, add some seasoning and allow to stand for 5 mins.
Divide the smoked salmon between 4 plates.
Toss the watercress through the radish mix, then put a handful on top of the salmon, making sure you have a bit of everything on each plate.
Serve with any juices from the bowl poured over, and some gluten free brown bread if you like.
Recipe from Good Food magazine
1 tbsp red wine vinegar
200g bag radishes, thinly sliced
200g smoked salmon
75g bag watercress
Gluten free brown bread, to serve