North African Potato Salad
Harissa-spiced potatoes with feta, mint and pine nuts — a potato salad with real attitude.
- Total
- 35 min
- Serves
- 4
A bright North African potato salad: small potatoes tossed with harissa, olive oil and lemon, then mixed with rocket, mint, feta and toasted pine nuts. The harissa brings smoky heat, the feta brings salt, the herbs bring freshness. It's a potato salad with attitude — far more exciting than the mayo-bound kind.
Ingredients
- 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
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.
Nutrition (per serving)
- Calories
- 290
- Protein
- 9 g
- Fat
- 13 g
- Carbs
- 36 g
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