Spicy North African Potato Salad

Name: Spicy North African Potato Salad
Yield: 12
Cuisine: Marroquí
Ingredients: 2 teaspoons Olive oil; pinches Pepper; 650 oz Potato; Lemon; pinches Salt; 20 Mint; 150 Rocket; 4 Spring Onions; 80 Feta; 1 teaspoon Harissa Spice; 2 tablespoons Pine Nuts

Media

Incomplete allergen information: some ingredients have not been reviewed yet. Always check the labels before cooking.

Author: TheMealDB
Preparation time: Flexible
Servings: 12 (estimated)

Nutrition facts

Protein14 %68 g
Carbs58 %279 g
Fat27 %58 g

The percentage shows how much of the calories each macronutrient provides.

Nutrient	Per serving	Per 100 g
Calories	1,873 kcal	104 kcal
Protein	68 g	3.8 g
Carbs	279 g	15.5 g
Fat	58 g	3.2 g

One serving is about 1799 g of raw ingredients; values per 100 g are based on that weight.

Estimated from the ingredient list · Values may vary depending on cooking method and product brand.

Guide indicators

Estimated difficulty35/100
Recipe completeness40/100
Nutrition reliability: Low

Calculated automatically from the ingredients, steps, time and community feedback. They are not a guarantee.

Cuisine: Moroccan

Source: TheMealDB · Licence: TheMealDB public API (test key) · Recipe data provided by TheMealDB (www.themealdb.com).

Summary

Vegetarian - Moroccan

Ingredients

2 teaspoons Olive oil
pinches Pepper
18 kg Potato (g/1lb 8)Original: 650 oz
Lemon (juice of half)
pinches Salt
20 Mint (chopped)
150 Rocket (g/6oz)
4 Spring Onions
80 Feta (g/3oz)
1 teaspoon Harissa Spice
2 tablespoons Pine Nuts

Amounts are shown in your preferred measurement system; conversions are approximate and the original recipe is kept.

Instructions

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.