Carrots are a pretty durable vegetable that can handle a fair amount of seasoning as I found out when, on a 1994 trip to Morocco with other chefs, I was handed some carrots and a bunch of spices and told to whip up something. The result was a dish that has become the most popular dish at Mezze.

Preheat the oven to 350 degrees. Put the pine nuts on a small sheet pan or pie plate and toast for 9 to 10 minutes, or until golden brown. Set aside. Meanwhile, put the cumin seeds in a heavy skillet over medium heat and toast for 4 minutes, stirring a few times. Grind in a mortar and pestle or spice grinder. Set aside.

Put the olive oil in a skillet large enough to hold the carrots in 1 layer. Cook the carrots over high heat for about 3 minutes. Lower the heat to medium and cook for 2 minutes more, or until the carrots are tender and golden brown. Gently shake the pan to cook evenly. Add the salt.

Put the carrots in a colander to drain. Transfer carrots to a mixing bowl. Add the honey, lemon juice, olives, and cumin and mix together. Cool to room temperature and mix in the cilantro, mint, and pine nuts. To serve, place in a large decorative bowl.