6 juicy oranges, peeled (pith removed) and left whole
Flaky sea salt
Freshly ground black pepper
Roasted cumin seeds, ground (see recipe below)
Lg. pinch of cayenne pepper
1 1/2 c. plain yogurt, preferably Greek
1 1/2 tsp. peeled and very finely grated fresh ginger
6 tsp. sugar or honey
Slice each orange crosswise, into 5-6 slices. Cut each slice in half. Sprinkle one side of each slice very lightly with salt, pepper, cumin, and cayenne. Arrange the slices on a platter (or on 6 individual serving plates) in a slightly overlapping pattern. Cover and refrigerate.
Place yogurt in a medium bowl and whip lightly with a fork, until the consistency is smooth and creamy. Add ginger, sugar or honey, and a light sprinkling again of salt, pepper, cumin, and cayenne. Stir to mix. Just before serving, dollop generous amounts of this topping over the slices.
To Roast Cumin Seeds:
Place a small cast-iron pan over a medium heat. Put cumin seeds in hot pan and continue to toss until they turn several shades darker and you can can smell their luscious aroma. Let them cool before grinding them in a spice or coffee grinder. Store in a jar with a tight fitting lid.