The warming, vibrant flavour of North Africa! These epic baby potatoes are infused with harissa and crisped to perfection. With extra crunch from roast cannellini beans, a ping from salsa, sweetness from dates, and creaminess from a minty cashew dressing.
Cosy Harissa Potato & Crispy Beans
Cosy Harissa Potato & Crispy Beans
with citrusy spinach, piquanté peppers & a cashew cream dressing
Hands on Time: 20 - 35 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Baby Potatoes
- Cannellini Beans
- Cashew Cream Cheese
- Cucumber
- Fresh Mint
- Lemon
- Lemons
- Pesto Princess Harissa
- Piquanté Peppers
- Pitted Dates
- Spinach
- Spring Onion
- Spring Onions
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Milk or Milk Alternative (optional)
- Butter (optional)
OFF YOU GO!
Preheat the oven to 200°C. Place the halved baby potatoes on a roasting tray. Lightly coat in oil, season, and spread out in a single layer. Roast in the hot oven for 30-35 minutes. Place the drained cannellini beans in a bowl, and coat in oil and seasoning. Combine the harissa with 5ml of oil. Set the beans and harissa aside.
HARISSA & CANNELLINI
When the potatoes reach the halfway mark, remove from the oven and coat in the harissa oil to taste. Scatter over the beans, spread out evenly, and return to the oven for the remaining cooking time. On completion, the beans should be crispy and the potatoes should be cooked through and golden.
SALSA & DRESSING
Place the diced cucumber and piquanté peppers, sliced spring onion, and chopped dates in a bowl. Toss together with a drizzle of oil and some seasoning. Set aside for serving. Place the cashew cream cheese in a small bowl. Mix in ¾ of the chopped mint, a squeeze of lemon juice, and some zest to taste. Gradually loosen with milk, a milk alternative, or water until drizzling consistency. Season and set aside for serving.
SAUTÉ THE SPINACH
Place a pan over a medium-high heat with a drizzle of oil or knob of butter. When hot, sauté the shredded spinach for 3-4 minutes until wilted. Add a generous squeeze of lemon, season, and remove from the heat.
BURSTING WITH FLAVA!
Make a bed of lemony spinach and pile on the harissa potatoes and cannellini beans. Scatter over the salsa and drizzle with the minty cashew dressing. Garnish with the remaining mint and serve with any remaining lemon wedges. Delicious, Chef!
Baby Potatoes - 250g
Cannellini Beans - 120g
Pesto Princess Harissa - 30ml
Cucumber - 50g
Piquanté Peppers - 30g
Spring Onion - 1
Pitted Dates - 25g
Cashew Cream Cheese - 50ml
Fresh Mint - 4g
Lemon - 1
Spinach - 75g
OFF YOU GO!
Preheat the oven to 200°C. Place the halved baby potatoes on a roasting tray. Lightly coat in oil, season, and spread out in a single layer. Roast in the hot oven for 30-35 minutes. Place the drained cannellini beans in a bowl, and coat in oil and seasoning. Combine the harissa with 10ml of oil. Set the beans and harissa aside.
HARISSA & CANNELLINI
When the potatoes reach the halfway mark, remove from the oven and coat in the harissa oil to taste. Scatter over the beans, spread out evenly, and return to the oven for the remaining cooking time. On completion, the beans should be crispy and the potatoes should be cooked through and golden.
SALSA & DRESSING
Place the diced cucumber and piquanté peppers, sliced spring onion, and chopped dates in a bowl. Toss together with a drizzle of oil and some seasoning. Set aside for serving. Place the cashew cream cheese in a small bowl. Mix in ¾ of the chopped mint, a squeeze of lemon juice, and some zest to taste. Gradually loosen with milk, a milk alternative, or water until drizzling consistency. Season and set aside for serving.
SAUTÉ THE SPINACH
Place a pan over a medium-high heat with a drizzle of oil or knob of butter. When hot, sauté the shredded spinach for 4-5 minutes until wilted. Add a generous squeeze of lemon, season, and remove from the heat.
BURSTING WITH FLAVA!
Make a bed of lemony spinach and pile on the harissa potatoes and cannellini beans. Scatter over the salsa and drizzle with the minty cashew dressing. Garnish with the remaining mint and serve with any remaining lemon wedges. Delicious, Chef!
Baby Potatoes - 500g
Cannellini Beans - 240g
Pesto Princess Harissa - 60ml
Cucumber - 100g
Piquanté Peppers - 60g
Spring Onions - 2
Pitted Dates - 50g
Cashew Cream Cheese - 100ml
Fresh Mint - 8g
Lemon - 1
Spinach - 150g
OFF YOU GO!
Preheat the oven to 200°C. Place the halved baby potatoes on a roasting tray. Lightly coat in oil, season, and spread out in a single layer. Roast in the hot oven for 35-40 minutes. Place the drained cannellini beans on a separate roasting tray. Coat in oil, season, and spread out evenly. Combine the harissa with 20ml of oil. Set the beans and harissa aside.
HARISSA & CANNELLINI
When the potatoes reach the halfway mark, coat in the harissa oil to taste and return to the oven. Pop in the tray of beans and cook for the remaining roasting time. On completion, the beans should be crispy and the potatoes should be cooked through and golden.
SALSA & DRESSING
Place the diced cucumber and piquanté peppers, sliced spring onion, and chopped dates in a bowl. Toss together with a drizzle of oil and some seasoning. Set aside for serving. Place the cashew cream cheese in a small bowl. Mix in ¾ of the chopped mint, a squeeze of lemon juice, and some zest to taste. Gradually loosen with milk, a milk alternative, or water until drizzling consistency. Season and set aside for serving.
SAUTÉ THE SPINACH
Place a pan over a medium-high heat with a drizzle of oil or knob of butter. When hot, sauté the shredded spinach for 5-6 minutes until wilted. Add a generous squeeze of lemon, season, and remove from the heat.
BURSTING WITH FLAVA!
Make a bed of lemony spinach and pile on the harissa potatoes and cannellini beans. Scatter over the salsa and drizzle with the minty cashew dressing. Garnish with the remaining mint and serve with any remaining lemon wedges. Delicious, Chef!
Baby Potatoes - 750g
Cannellini Beans - 360g
Pesto Princess Harissa - 85ml
Cucumber - 150g
Piquanté Peppers - 90g
Spring Onions - 3
Pitted Dates - 75g
Cashew Cream Cheese - 150ml
Fresh Mint - 12g
Lemons - 2
Spinach - 225g
OFF YOU GO!
Preheat the oven to 200°C. Place the halved baby potatoes on a roasting tray. Lightly coat in oil, season, and spread out in a single layer. Roast in the hot oven for 35-40 minutes. Place the drained cannellini beans on a separate roasting tray. Coat in oil, season, and spread out evenly. Combine the harissa with 30ml of oil. Set the beans and harissa aside.
HARISSA & CANNELLINI
When the potatoes reach the halfway mark, coat in the harissa oil to taste and return to the oven. Pop in the tray of beans and cook for the remaining roasting time. On completion, the beans should be crispy and the potatoes should be cooked through and golden.
SALSA & DRESSING
Place the diced cucumber and piquanté peppers, sliced spring onion, and chopped dates in a bowl. Toss together with a drizzle of oil and some seasoning. Set aside for serving. Place the cashew cream cheese in a small bowl. Mix in ¾ of the chopped mint, a squeeze of lemon juice, and some zest to taste. Gradually loosen with milk, a milk alternative, or water until drizzling consistency. Season and set aside for serving.
SAUTÉ THE SPINACH
Place a pan over a medium-high heat with a drizzle of oil or knob of butter. When hot, sauté the shredded spinach for 5-6 minutes until wilted. Add a generous squeeze of lemon, season, and remove from the heat.
BURSTING WITH FLAVA!
Make a bed of lemony spinach and pile on the harissa potatoes and cannellini beans. Scatter over the salsa and drizzle with the minty cashew dressing. Garnish with the remaining mint and serve with any remaining lemon wedges. Delicious, Chef!
Baby Potatoes - 1kg
Cannellini Beans - 480g
Pesto Princess Harissa - 120ml
Cucumber - 200g
Piquanté Peppers - 120g
Spring Onions - 4
Pitted Dates - 100g
Cashew Cream Cheese - 200ml
Fresh Mint - 15g
Lemons - 2
Spinach - 300g
Woolies Products in this dish
