Begin by supreming (see my post “The Supreme Grapefruit”) four oranges and reserving the juice. Peel a bunch or bag of carrots and set aside. Pour a few tablespoons of olive oil in a pot and sprinkle a teaspoon of cumin seeds in it; saute for a few minutes. Stack carrots on top, season, and add all orange juice and enough water to cover.
Truc (Tip): Make a parchment paper circle to protect the surface and prevent the carrots from drying out:
Cook until tender when pierced and cool completely.
To prepare salad, spread some Greek yogurt across a platter; slice carrots longways and place on top; arrange orange slices over all; sprinkle with parsley or celery leaves; drizzle with olive oil.