Spicy North African Potato Salad
A vibrant and satisfying salad combining tender potatoes tossed in a harissa dressing with peppery rocket, creamy feta, fresh mint, and toasted pine nuts. Perfect as a bold side dish or a light meal on its own.
Ingredients
-
Small Potatoesβ 650 g 4β pcs
-
Pine nutsβ 32.5 g π§ 29.6 ml π₯ 2 tbsp
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Fetaβ 80 g π§ 80 ml π₯ 5β tbsp
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olive oilβ 9.1 g π§ 9.9 ml π₯ 2 tsp
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Rocketβ 150 g None
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Lemonβ 100 g π 1ΒΌ pcs
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Spring onionsβ 60 g π§ 4 pcs
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Mintβ 20 g 20 pcs
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Pepperβ 0.5 g Β½ pcs
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Saltβ 1.5 g π§ 1.2 ml π₯ ΒΌ tsp
Also in this recipe
- Harissa Spice 1 tsp
Total nutrition
1106 kcal
* % Daily Value based on 2000 kcal diet.
Instructions
- Place 650g small potatoes in a pot of cold water and bring to the boil. Cook for about 20 minutes, or until tender enough that a knife slides through easily. Meanwhile, whisk together 1 tsp harissa spice, 2 tsp olive oil, the juice of half a lemon, a pinch of salt, and a pinch of pepper in a small bowl until well combined.
- Drain the cooked potatoes and roughly chop them in half. While still warm, add the harissa dressing and 4 sliced spring onions, and stir to coat evenly.
- Spread 150g rocket across a large salad bowl and top with the dressed potato mixture, tossing gently to combine. Scatter over 80g crumbled feta, 20 chopped mint leaves, and 2 tablespoons of pine nuts. Taste and adjust seasoning with salt and pepper before serving.
Source:
TheMealDB
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