Title: Morrocan carrot salad
 Categories: 
      Yield: 4 Servings
 
      6    To 8 medium carrots, peeled
           And sliced in 1/4-inch
           Rounds
      2 c  Water
    1/4 ts Cayenne pepper
      3 ts Ground cumin
      1 tb Honey
      3 ts Fresh lemon juice
    1/3 c  Olive oil 1 cup mint leaves,
           Washed and chopped
 
  Cook carrots in two cups water covered until just tender
  (approximately 6 minutes). In a medium sized bowl, mix cayenne,
  cumin, honey and lemon juice. Whisk in olive oil. Drain excess water
  (if any) and toss warm carrots with vinaigrette. Season with salt and
  pepper. Serve warm or at room temperature.