A striking looking salad, great as a side to grilled chicken, lamb or fish...or on its own of course.
I like how the spices in the dressing are extremely popular both in Mexico and in the Mediterranean.
Start with slicing unpeeled oranges as thin as you can and place them in a LARGE bowl.
Add thinly sliced peeled carrots and radish.
Sprinkle with equal parts of sugar and salt.
Add freshly cracked pepper, cumin seeds and coriander seeds in equal amounts.
Throw in a generous pinch of ground cinnamon and a touch of oregano, mix everything well and let macerate at room temperature for 10/15 minutes.
Just before plating, add freshly chopped herbs... cilantro (coriander) is a must, mixed with some parsley and/or mint .
If you like, you can add some crumbled feta on top as well.
Buon Appetito!
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