Harissa-glazed carrot, olive and bacon salad

November 10, 2013 (Last Updated: January 11, 2019)

A spicy salad that not only packs a punch, but also offers so many interesting flavours all in one bite.

Recipe by Illanique van Aswegen

Harissa-glazed carrot, olive and bacon salad

Serves: 4
Cooking Time: 30 mins


  • 650g baby carrots, peeled
  • 15ml (1 tbsp) olive oil
  • 15ml (1 tbsp) Harissa paste
  • 100g salted almonds
  • salt and freshly ground black pepper, to taste
  • 250g streaky bacon
  • 100g pitted olives, sliced
  • handful fresh mint, finely chopped
  • 2 x rounds (200g) feta
  • large handful fresh watercress



Steam or boil the carrots in salted water, 4 – 5 minutes. Strain and cut the bigger carrots, lengthways, in half. Place in a pan over medium heat with the olive oil, Harissa paste and almonds, and fry, 2 – 3 minutes. Season and add more Harissa paste if you like it spicier.


Preheat the oven grill. Place the bacon on a baking tray and cook it under the grill until crisp, 3 – 4 minutes. Keep an eye on it so it doesn’t burn. Chop the bacon into bite-size pieces.


To assemble the salad, spoon the carrot mixture into the jars. Add the sliced olives and mint. Crumble the feta on top and add a layer of chopped bacon. Finish with a sprinkling of watercress.


If you find this dish too spicy, simply add a dollop or two of Greek yoghurt as a top layer to the salad – it will cool down the chilli flavours.


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