Spicy Moroccan Potato Salad

An aromatic salad with spicy harissa, fresh arugula and feta—a true journey to North Africa on a single plate. Perfect as a side dish or a light vegan meal.

Ingredients

• 650 g New potatoes
• 1 tsp Harissa
• 2 tsp Olive oil
• 0.5 pcs Lemon
• 4 pcs Green onions
• 150 g Arugula
• 80 g Feta
• 20 g Fresh mint
• 2 tbsp Pine nuts
• 1 pinch Salt
• 1 pinch Black pepper

Instructions

1. Rinse the potatoes and place them in a pot of cold water. Bring to a boil and cook for 20 minutes until the potatoes are tender. Check for doneness: a knife should slide easily through the potato.
2. In a small bowl, combine harissa, olive oil, lemon juice, salt and black pepper. Whisk well until smooth.
3. Drain the potatoes and roughly cut them in half.
4. Add the harissa mixture to the potatoes, add the chopped green onions and mix well.
5. Arrange the arugula in a large salad bowl, distribute the potato mixture on top and toss everything together. Add crumbled feta, sprinkle with fresh mint and pine nuts. Adjust salt and pepper to taste before serving.