Spicy Carrots with Harissa Yoghurt, A Recipe from Season’s Bounty, Cooking with nature’s abundance

Spicy Carrots with Harissa Yoghurt, A Recipe from Season’s Bounty, Cooking with nature’s abundance

Spicy carrots with harissa yoghurt is a recipe that highlights spring’s beautiful baby carrots.  They’re a welcome treat with sundowners and also make a quick, flavorful side that’s perfect for casual entertaining.

I am constantly on the lookout for beautiful produce.   It’s a habit I’ve had ever since I can remember.

Perhaps it’s because when I was very little, my family lived in Brazil.  There, trips to the market were a daily affair.  The fishermen’s catch and market produce determined our meals.  And those meals were delicious!

Experience in the years since has reinforced the idea that the best meals always begin with local, seasonal ingredients.  In fact, I normally start to plan my family’s meals at my local produce market.  Therefore, it’s only natural that I was drawn to Sophia Lindop’s sensational book, Season’s Bounty, Cooking with nature’s abundance.

About the book

Spicy Carrots with Harissa Yoghurt, A Recipe from Season's Bounty, Cooking with nature's abundance | cookglobaleatlocal.comFrom the moment I set eyes on this little treasure of a book, I knew it was going to become a favourite.  After all, there is no better way to guarantee an excellent meal than starting with the finest local, seasonal produce.

South African author Sophia Lindop’s cooking is shaped by her Lebanese and Afrikaans heritage, and her deep roots in the Cape.  Thus, the flavours in her recipes are not only fresh, they’re as rich and diverse as the Cape itself.

The 96 recipes in this beautiful volume run the gamut from Beetroot Blinis to Fig Mille-Feuille.  However, they all spotlight the very best seasonal produce in ways that are bound to please and surprise.

Many dishes, such as Plum Cobbler Infused with Rooibos Tea, or Watermelon and Chorizo Salad, may sound fancy.   Their flavours are certainly sophisticated.  However, Sophia Lindop’s recipes are straightforward and easy to follow.  They use everyday ingredients to accentuate the star of the show — great produce! 

The recipes in Season’s Bounty, Cooking with nature’s abundance are ideal for the abundant, casual entertaining South Africans excel at.  Dishes such as Roast Sweet Potato Tarte Tatin, and Pear and Ricotta Phyllo Tarts are sure to please any crowd.

One of the best things about this book is that recipes are conveniently organised by season and ingredient.  Whether you are an avid gardener with a bumper crop of veggies, or a frequent visitor to your local farmer’s market who just scored a bargain, you will find a recipe to suit.

Season’s Bounty, Cooking with nature’s abundance is the perfect companion for any trip to the farmer’s market.  Better yet, its recipes will infuse your home with the rich flavours of Sophia Lindop’s South African kitchen.

Spicy Carrots with Harissa Yoghurt, A Recipe from Season's Bounty, Cooking with nature's abundance | cookglobaleatlocal.com

About this recipe

I’m not a huge carrot fan (apart from halwa).  Nonetheless, the gorgeous colours of baby carrots in the spring draw me like a moth to a flame. Over the years, I’ve often wished I had a brilliant recipe (or idea) for them. 

Sophia Lindop’s recipe for Spicy Carrots with Harissa Yoghurt in Season’s Bounty, Cooking with nature’s abundance fits that bill.  Her treatment of the baby carrots is brilliant!  The pungent seasonings and quick caramelisation enhance and complement carrots’ natural sweetness. Meanwhile, the yoghurt cools it all down and adds a rich creamy finish.

Best of all, harissa yoghurt is a condiment you’ll find yourself making over and over again because it’s as easy and delicious as it is versatile.  In fact, it’s a perfect companion for crudités, pita chips, or cocktail meatballs.  So, if you’re putting these baby carrots out on a buffet table, you’ll want to make extra harissa yoghurt!!

I hope your family loves these spicy carrots with harissa yoghurt as much as mine does!  Bon appétit!


Spicy Carrots with Harissa Yoghurt
Spicy Carrots with Harissa Yoghurt
Rate this recipe
4 ratings
Category: vegetable side
Cuisine: South African

  • 250 g baby carrots, peeled and tops left on
  • 1 tbsp yellow sugar
  • 1 tsp hot English mustard powder
  • 1 tsp smoked Spanish paprika
  • 1 tsp ground cumin
  • ½ tsp ground coriander
  • Salt
  • Black pepper, freshly milled
  • 4 tbsp vegetable oil
  • ½ cup natural Greek-style yoghurt
  • 1 tbsp harissa paste
  • ½ tsp lemon zest, finely grated (and extra for serving)

  1. Steam carrots for about 10 minutes, drain and cool under cold running water. Pat them dry.
  2. Mix sugar, mustard, paprika, cumin and coriander in a small bowl. Toss the carrots in 1 tablespoonful of the oil, add the spice mixture, salt and pepper and toss to coat the carrots.
  3. Heat the remaining 3 tablespoons of oil in a large skillet. Cook the carrots until they have browned – about 5 minutes.
  4. In the meanwhile, place the yoghurt in a small bowl and season with salt and pepper. Add the harissa paste and lemon zest and gently swirl the ingredients around to form marbling in the yoghurt.
  5. Serve the carrots on a platter with the yoghurt and more lemon zest as an accompaniment to a pilaf or a meat dish.

Photo and Recipe by Sophia Lindop, 2014, from the book, Season's Bounty, Cooking with nature's abundance.

Shared courtesy of Bookstorm publishers.

Prep Time: 10 minutes - Cook Time: 15 minutes Yield: 4
Nutrition label for Spicy Carrots with Harissa Yoghurt

This book is a gem you will revisit over and over again throughout the year.  Season’s Bounty, Cooking with nature’s abundance is available in South Africa at Exclusive Books and takealot.com.  It’s also available internationally on Amazon.com.

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