• 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

    Ingredients

    • 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

    Instructions

    1

    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.

    2

    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.

    3

    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.

    Notes

    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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