Citrus and Onion Salad (adapted from Ghillie Basan's The Middle Eastern Kitchen)
3 oranges or other citrus, peeled, sliced, and seeded
1 small onion, thinly sliced
6 black olives
1/4 teaspoon cumin seeds, toasted and crushed
Small bunch of fresh mint leaves
1 tablespoon extra virgin olive oil
Arrange the orange and lemon slices on a plate. Top with the onion slices, olives, mint, and cumin. Drizzle with olive oil and sprinkle with salt.
Serve immediately or let it sit for a little while for the flavors to combine.
(Image: Emily Ho)