Warm Potato Salad

• 250 g potato, pre-boiled, cut bite size
• 250 g cherry tomato, halved
• 50 g black olives, cut rings
• 100 g rocket
• 20 g mint leaves

Vinegrette :

• 1 tbsp WORLDFOODS harissa paste
• 2 shallot, chopped fine
• 1/2 lemon juice
• 3-4 tbsp olive oil
• Salt & black pepper

1. Fry the potato in the olive oil until crisp. Season potato with salt and pepper.
2. Make vinaigrette by mixing 1 tbsp WORLDFOODS Harissa paste, chopped shallot, lemon juice, olive oil, salt and black pepper.
3. In a big mixing bowl, add the potato, cherry tomato, black olives, rocket and mint leaves. Then pour over the vinaigrette and toss it all together.
4. Transfer to a serving platter and scatter more mint leaves and fried shallots.