4 navel oranges
1/2 tsp salt
1/4 tsp ground cumin
1/4 tsp ground coriander
1/4 tsp cayenne pepper or to taste
1/2 small red onion, chopped
2 tbl lemon oil or olive oil
8 fresh mint leaves, finely shredded
Peel the oranges and lemons with a sharp knife, removing the white pith. Cut the oranges into thin crosswise slices, discarding any seeds. Finely chop the lemon pulp, discarding any seeds.
Arrange the orange slices in a shallow serving dish and top with the chopped lemon. Sprinkle with the salt, cumin, coriander and cayenne. Scatter the onion on top. Drizzle with the oil.
Serve immediately or chill until ready to serve.