Spicy North African potato salad — tender potatoes tossed in a harissa-lemon dressing with rocket, feta, mint and pine nuts. A warm, vibrant salad with a fiery kick.
- 650g/1lb 8 oz Small Potatoes
- 1 tsp Harissa Spice
- 2 tsp Olive Oil
- juice of half Lemon
- 4 Spring Onions
- 150g/6oz Rocket
- 80g/3oz Feta
- 20 chopped Mint
- 2 tablespoons Pine Nuts
- Pinch Salt
- Pinch Pepper
Tags:
Vegetarian SpicyVideo
Preparation
- Place the potatoes in a pot of cold water and bring to the boil. Boil for 20 minutes, or until tender — they're done when a knife slides straight through.
- Combine the harissa, olive oil, salt, pepper and lemon juice in a small bowl and whisk until combined.
- Once the potatoes are cooked, drain and roughly chop in half.
- Add the harissa mix and spring onions to the potatoes and stir.
- Lay the rocket out in a large salad bowl.
- Top with the potato mix and toss.
- Add the feta and mint, and sprinkle over the pine nuts. Adjust the salt and pepper to taste.
