Orange and Olive Salad — Jewish Food Society

Ingredients

• 4 navel oranges or any other orange, cut into segments (peel and pith removed)
• 3 garlic cloves, finely chopped
• ½ teaspoon ground cumin
• ½ teaspoon whole cumin seeds
• 1 teaspoon sweet paprika
• 1 pinch ground coriander
• 1 pinch ground Ceylon cinnamon or any other cinnamon
• 1 cup salt cured black olives, pitted and roughly chopped
• 3 tablespoons olive oil
• Juice of ½ lemon
• ¼ teaspoon kosher salt
• Fresh cilantro sprigs for garnish