Instructions: * Grill or broil onion rings until light brown and then roughly chop.

In a small bowl, combine honey, lemon juice, mint and cumin. Slowly whisk in 1/4 cup olive oil. Season with salt and pepper. In a large skillet, over very high heat, heat the remaining 2 tablespoons oil; brown carrots well on both sides, about 2 or 3 minutes per side. Reduce heat to medium; cook about 3 to 4 minutes, until tender. Add grilled onion pieces, olives and lemon zest. Toss carrot mixture with cumin honey vinaigrette while still warm. Season to taste with salt, paprika and cayenne pepper. Toss with parsley.

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