Moroccan Baby Carrot Salad Recipe

INGREDIENTS

• 2 teaspoons cumin seeds
• 1/4 cup olive oil
• 1 pound baby carrots (or spring carrots), washed and cut into halves and/or quarters lengthwise
• sea salt to taste
• 1 tablespoon honey
• lemon juice from one lemon
• 1/2 cup black olives (Moroccan, Kalamata, etc), each torn in half
• 1/2 cup orange syrup (1 cup orange juice reduced by half over medium heat)
• 1 tablespoon cilantro, chopped
• 1 tablespoon mint, chopped
• 1/3 cup pine nuts, toasted