Ingredients
- Small Potatoes (650g)
- Harissa Spice (1 tsp)
- Olive Oil (2 tsp)
- Lemon Juice (from half a lemon)
- Spring Onions (4)
- Rocket (150g)
- Feta (80g)
- Mint (20g chopped)
- Pine Nuts (2 tbsp)
- Salt (Pinch)
- Pepper (Pinch)
Instructions
Steps
- Begin by placing small potatoes in a pot filled with cold water. Bring the water to a boil and cook for about 20 minutes, or until the potatoes are tender enough for a knife to easily pierce them.
- In a small bowl, combine harissa spice, olive oil, a pinch of salt, a pinch of pepper, and the juice of half a lemon. Whisk the mixture until well combined.
- Once the potatoes are cooked, drain the water and chop the potatoes in half.
- Add the harissa mixture and spring onions to the potatoes, stirring gently to coat them evenly.
- In a large salad bowl, place a bed of rocket (arugula).
- Top the rocket with the potato mixture and toss to combine.
- Crumble feta over the top, add the chopped mint, and sprinkle with pine nuts.
- Adjust seasoning with additional salt and pepper as desired.