Spicy North African Potato Salad

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.
   20 minutes
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.

Cooking notes

Most vegetable dishes scale linearly, but be mindful of pan crowding — vegetables that should brown will steam instead if packed too tightly.

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When you scale this recipe up or down, remember that cooking time does not scale linearly. A doubled cake takes longer, but not twice as long; a doubled soup takes roughly twice as long. The cooking-time guide gives sensible starting estimates by dish geometry.