Spicy North African Potato Salad

1. Put the potatoes in a pot of cold water and bring to the boil. Boil for 20 minutes, or until tender; they are ready when a knife slides straight through.
2. Combine the harissa, olive oil, salt, pepper and lemon juice in a small bowl and whisk together.
3. Once the potatoes are cooked, drain them and roughly chop in half.
4. Add the harissa mixture and spring onions to the potatoes and stir.
5. Lay the rocket out in a large salad bowl.
6. Top with the potato mixture and toss.
7. Add the feta and mint, then sprinkle over the pine nuts. Adjust the salt and pepper to taste.

Tips from the ZestyPlate Kitchen

• Dress the potatoes while they are still warm so they drink up the harissa.
• The harissa controls the heat, so add it to taste.
• Toast the pine nuts for a deeper, nuttier flavour, keeping an eye on them as they catch quickly.
• Fold in the rocket, feta and mint only just before serving so they stay fresh.