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
- 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.