Dry-fry the cumin seeds in a small, heavy-based frying pan over a medium heat for about 2 minutes, shaking constantly, until they emit a nutty aroma.

Transfer to a bowl and leave to cool.

Cook the carrots in a steamer for 10–12 minutes until tender.

Refresh under cold running water, then drain.

Place the carrots in a bowl and toss with the olive oil, lemon juice, garlic, roasted cumin seeds and honey.

Season to taste, then stir in the coriander and mint.

Serve as a side dish to accompany tagines.