Spicy North African Potato Salad
Ingredients
[{"name":"Small Potatoes","amount":"650g/1lb 8 oz"},{"name":"Harissa Spice","amount":"1 tsp"},{"name":"olive oil","amount":"2 tsp"},{"name":"Lemon","amount":"juice of half"},{"name":"Spring onions","amount":"4"},{"name":"Rocket","amount":"150g/6oz"},{"name":"Feta","amount":"80g/3oz"},{"name":"Mint","amount":"20 chopped"},{"name":"Pine nuts","amount":"2 tablespoons"},{"name":"Salt","amount":"Pinch"},{"name":"Pepper","amount":"Pinch"}]
Instructions
Cook potatoes - place potatoes in a pot of cold water, and bring to the boil. Boil 20 minutes, or until potatoes are tender. You know they are cooked when you can stick a knife in them and the knife goes straight through.
Combine harissa spice, olive oil, salt and pepper and lemon juice in a small bowl and whisk until combined.
Once potatoes are cooked, drain water and roughly chop potatoes in half.
Add harissa mix and spring onions/green onions to potatoes and stir.
In a large salad bowl, lay out arugula/rocket.
Top with potato mix and toss.
Add fetta, mint and sprinkle over pine nuts.
Adjust salt and pepper to taste.