For the orange-olive salad, peel the oranges, also removing the white inner skin. Using a fine serrated knife, first cut the fruit into thick slices and then quarter them. Arrange on a platter and garnish with the olives and chopped onion. Prepare a dressing with the lemon juice, argan or olive oil, salt, cumin, paprika and chili and drizzle over the salad. Sprinkle with the chopped parsley.Variation:Instead of lemon juice, take a whole lemon, peel it along with the white inner skin, slice it and then cut it into small pieces.
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