A vegetarian dish from the Moroccan kitchen.
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
Method
- 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.
Source
This recipe is adapted from TheMealDB (id 52797), a free community-curated recipe API. Original listing: themealdb.com.
A walkthrough video is available at https://www.youtube.com/watch?v=zxBzwJvTK4g.
Estimated by AI from the ingredient list. Values are approximate and not medical advice. If you have specific dietary requirements, verify with a registered dietitian or trusted nutrition database.
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