Combine the oranges, onion, olives and fresh herbs in a large bowl.
Whisk together the lemon juice, cumin, olive oil, salt & pepper then pour over the salad.
Decant to a platter and serve. (I like to leave mine for 30 minutes or so to develop in flavour a little, but this is optional).
Notes
Occasionally, I enhance this salad with additional ingredients to introduce diverse flavour profiles.
Cheese - I frequently sprinkle some tangy feta cheese. Nuts & seeds - Sesame, walnuts, almonds, pistachios, or pumpkin seeds contribute a delightful textural contrast. Other - Occasionally, I incorporate warm salad potatoes or pumpkin, cooked broad beans, or a touch of grated raw carrot. I've also experimented with soaked, juicy sultanas or dried apricots.
Leftovers will stay fresh for up to 5 days if well covered in the fridge. This salad is not suitable for freezing.You can make the salad up to 1-2 days in advance and keep, well covered with plastic wrap, in the fridge until you need.