• PREP: 10M
  • COOK: 15M
  • SERVINGS: 4

    INGREDIENTS

  • 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
Fried shallots for garnish

    PREPARATION

  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.