A simple and tasty starter, preferably use small black olives from Nice.
Squeeze 1 orange and the lemon. Put their juice in a bowl with the oil and cumin. Add salt and pepper. Emulsify with a fork.
Put the carrots in a deep dish, sprinkle them with sauce and mix.
Peel the other raw orange, cut the flesh into small triangular pieces.
Cut the olives into rings.
Arrange the pieces of orange and olives on the salad.
Sprinkle with slivered almonds and chopped fresh coriander.
Serve
