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Whisk oil, cumin and turmeric together in a bowl. Season with salt and pepper.
Remove skin and pith from oranges. Use a sharp knife to cut each orange into segments (do this over a small bowl to catch the orange juice.) Add ⅓ cup of the juice to the oil mixture and stir.
Combine the orange segments with currants, rocket and micro herbs in a large serving bowl. Drizzle juice dressing over and toss salad well to combine. Serve.