Orange and Red
Onion Salad with Cumin

6  oranges 
2  red onions 
1 tbsp cumin seeds 
10 tsp coarsely ground black pepper 
1 tbsp fresh mint-chopped 
6 tbsp olive oil 
  salt 
  fresh mint sprigs 
  black olives 
  
Slice the oranges thinly, 
working over a bowl 
to catch any juice. 
Then, holding each orange slice 
in turn over the bowl, 
cut around with scissors 
to remove the peel and pith. 
Reserve the juice. 
Slice the onions thinly 
and separate into rings.
Arrange the orange and 
onion slices in layers 
in a shallow dish, 
sprinkling each layer 
with cumin seeds, black pepper, 
chopped mint, olive oil 
and salt to taste. 
Pour on the reserved orange juice.
Let the salad marinate 
in a cool place for about 2 hours. 
Scatter on the mint sprigs 
and black olives, and serve.