A spicy potato salad from Morocco. Harissa is now readily available in most major supermarkets in the UK.
Ingredients
- 1 kg small new potatoes scrubbed but not peeled
- 2 spring onions thinly sliced
- 1 small bunch fresh coriander leaves
DRESSING
- 1/2 plump clove garlic
- 1/2 tsp sea salt
- 1/2 tsp cumin seeds
- 3/4 tsp caraway seeds
- 1 tbsp lemon juice
- 2 tbsps harissa paste
- 4 tbsps extra virgin olive oil
Servings:
Instructions
- Put the potatoes into a saucepan and cover with cold water. Sprinkle in a good pinch of salt and bring to the boil. Cook until tender ( 15-20 minutes) . Drain straight away then set aside until cool enough to handle.
- Meanwhile, make the dressing. Pound the garlic, cumin and caraway to a paste in a pestle and mortar. Stir in the lemon juice, harissa and olive oil then season to taste.
- Peel the potatoes when they have cooled a little and slice into 1 cm thick rounds. Toss them with the dressing, spring onions and coriander. Check the seasoning before serving.
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