Serves 4


450g heirloom carrots;
70g unsalted butter (or plant-based margarine);
1 tsbp harissa;
1 tsp Bresc crushed garlic;
½ tsp ground cumin;
½ tsp ground cinnamon;
½ tsp paprika;
1 tsp dried parsley;
Thyme leaves, to decorate.


Peel carrots and trim the excess green tops, leaving some of the green on top. Prepare an ice bath (a large bowl full of ice and water) and set aside. Bring a medium-sized pan filled with water to a boil. When the water reaches a boil, with tongs or a skimmer, carefully add a few carrots at a time. Reduce heat to a gentle boil and cook for approximately 5-6 minutes. Cooking time can vary based on the size of carrots.
In the meantime, combine all the remaining ingredients (except the thyme) for the harissa-cinnamon butter in a small bowl. Set aside.
Using a small knife, test carrots for tenderness. Remove carrots from the pan with tongs or a skimmer. Immediately place it in an ice bath. Discard remaining water from the skillet. When completely cool, remove carrots to paper towels or a clean kitchen towel and pat dry.
Over medium heat, melt butter mixture in a small saucepan, whisking all the while to keep it from splitting. To assemble, add a dollop of the Greek yoghurt to your platter and adorn with the boiled carrots. Drizzle over the melted butter and finish with some thyme leaves.