Ingrédients (4 portions)

• Small Potatoes 1 lb 8 oz
• Harissa Spice 1 tsp
• Olive Oil 2 tsp
• Lemon juice of half
• Spring Onions 4
• Arugula 6 oz
• Feta 3 oz
• Mint 20 chopped leaves
• Pine Nuts 2 tablespoons
• Salt Pinch
• Pepper Pinch

Préparation

1. 1
   Boil the potatoes in water for about 20 minutes, or until tender.
2. 2
   Whisk together the mild harissa, olive oil, lemon juice, salt, and pepper to make the dressing.
3. 3
   Drain the potatoes and roughly chop them.
4. 4
   Toss the warm potatoes with the dressing.
5. 5
   Add the spring onions, arugula, feta, mint, and pine nuts to the potato mixture.
6. 6
   Refrigerate overnight and serve cold or at room temperature.