Harissa-glazed Rainbow Carrots
This carrot side-dish topped with pancetta, almonds and coriander goes beautifully with grilled chicken breasts or seared fillet steaks.
- Makes : 4 |
- Difficulty: easy
- Prep Time : 5 mins |
- Cook Time : 10 mins
500 g Findus Rainbow carrots
1 Tbsp (15 ml) butter
2 tsp (10 ml) honey
1 Tbsp (15 ml) Harissa paste
1 tsp (5 ml) water
½ tsp (2.5 ml) fine salt
100 g pancetta
¼ C (60ml) flaked almonds, toasted
½ C (125ml) fresh coriander leaves
1 C (250 ml) Greek yoghurt, to serve (optional)
Bring a saucepan of salted water to the boil. Add the carrots and boil for 2 minutes before straining.
Heat the butter in a large frying pan over medium heat. When the butter has melted add the carrots, honey, Harissa paste, water and salt. Fry gently for 4 minutes and then remove from the heat.
Heat a small frying pan and fry off the pancetta for a minute or two until golden and crisp.
Place the warm carrots in a serving dish and sprinkle the pancetta, almonds and fresh coriander leaves on top. Carrots can be served with a dollop of yoghurt on the side.
Best served with: Grilled Chicken Breasts or Seared Fillet Steaks