Orange & Radish Salad


2 navel oranges

1/4 packed cup radishes, very finely sliced (use a mandoline, if you have one)

1/8 teaspoon salt

Freshly ground black pepper

1/8 teaspoon ground roasted cumin seeds

1/16 teaspoon chili powder

2 small sprigs of fresh cilantro or mint

For the radishes:

1/2 teaspoon lemon juice

Freshly ground black pepper

Generous pinch of salt, or to taste

1/8 teaspoon ground roasted cumin seeds

A few sprinkles of chili powder

Peel the oranges in such a way that you remove all the white pith. Slice off a good chunk of the top and bottom (I just eat these bits) and cut the remainder crosswise into circles 5 inch thick. Set aside in a single layer. Put the sliced radishes into a bowl and set aside. Half an hour before you eat, sprinkle the oranges with the salt, pepper, cumin, and chili powder as evenly as you can. Just before you eat, sprinkle the radishes with the lemon juice, pepper, salt, cumin, and chili powder. Toss lightly. Lay half the orange slices on a salad plate. Put half the sliced radishes to one side of them and garnish with a sprig of coriander or mint. Serve immediately.  From Vegetarian India by Madhur Jaffrey,