Spicy North African Potato Salad

Moroccan   Vegetarian

80g/3oz Feta
1 tsp Harissa
juice of half Citron
20 chopped Menthe
2 tsp Huile d'olive
Pinch Poivre
2 tablespoons Pignons de pin
150g/6oz Roquette
Pinch Sel
650g/1lb 8 oz Pommes de terre grelots
4 Cébettes
  1. 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.
  2. Combine harissa spice, olive oil, salt and pepper and lemon juice in a small bowl and whisk until combined.
  3. Once potatoes are cooked, drain water and roughly chop potatoes in half.
  4. Add harissa mix and spring onions/green onions to potatoes and stir.
  5. In a large salad bowl, lay out arugula/rocket.
  6. Top with potato mix and toss.
  7. Add fetta, mint and sprinkle over pine nuts.
  8. Adjust salt and pepper to taste.