Spiced Crudite Platter

Toasted-spice seasoning:
1 teaspoon cumin seeds
1 teaspoon coriander seeds
1 teaspoon yellow mustard seeds
1/2 teaspoon dried red chile flakes
1 teaspoon dried wild oregano

1 large cucumber, cut into 2-inch batons
6 ounces radishes, halved
4 to 5 celery stalks (with leaves), cut into 2-inch batons
9 ounces cherry or baby plum tomatoes
8 small carrots, peeled and halved lengthwise (or 4 large carrots, peeled and cut into 2-inch batons)
Olive oil for drizzling
Sea salt flakes and freshly ground black pepper

To make the toasted-spice seasoning, heat a small skillet over medium heat.  Add the cumin, coriander, and mustard seeds to the dry pan and toast them, shaking the pan, for 2 minutes.  Transfer the toasted seeds to a mortar and pestle, then mix in the red chile flakes and oregano and grind to a coarse powder.  

Arrange the prepared vegetables attractively on a serving platter.  Drizzle with a good amount of olive oil.  Season generously with salt and pepper, then season heavily with the toasted-spice seasoning.  

Serve immediately with hummus and/or other dips.

Serves 6-8.

From Bazaar by Sabrina Ghayour, with very minor changes