Instructions
1
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.
2
Combine harissa spice, olive oil, salt and pepper and lemon juice in a small bowl and whisk until combined.
3
Once potatoes are cooked, drain water and roughly chop potatoes in half.
4
Add harissa mix and spring onions/green onions to potatoes and stir.
5
In a large salad bowl, lay out arugula/rocket.
6
Top with potato mix and toss.
7
Add fetta, mint and sprinkle over pine nuts.
8
Adjust salt and pepper to taste.
