What are the main ingredients in Cosy Potatoes & Crispy Cannellini Beans?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Milk or Milk Alternative (optional), Butter (optional)

What is the nutritional information of Cosy Potatoes & Crispy Cannellini Beans?

Calories: 676, Carbs: 119 grams, Fat: grams, Protein: 22.1 grams, Sugar: 37.3 grams, Salt: 1729 grams

How do I prepare Cosy Potatoes & Crispy Cannellini Beans?

SAUTÉ AWAY: Place a pan over medium-high heat with a drizzle of oil or knob of butter. When hot, sauté the shredded spinach until wilted, 4-5 minutes. Add a generous squeeze of lemon, season, and remove from the heat. FLAVOUR BURST!: Make a bed of the lemony spinach and pile on the harissa potatoes and the 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! GET DRESSED & DO THE SALSA: Place the diced cucumber, the diced piquanté peppers, the sliced spring onion, and the chopped dates in a bowl. Toss together with a drizzle of olive oil and 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 (to taste), and the zest (to taste). Gradually loosen with milk, a milk alternative, or water until drizzling consistency and season. 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 until crispy, 10-15 minutes. OFF YOU GO!: Preheat the oven to 200°C. Spread the halved baby potatoes on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 25-30 minutes (shifting halfway). 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.

What should be prepared from my kitchen to make Cosy Potatoes & Crispy Cannellini Beans?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Milk or Milk Alternative (optional), Butter (optional)

Cosy Potatoes & Crispy Cannellini Beans

Say hello to the warming, vibrant flavours of North Africa! These epic baby potatoes are infused with harissa and crisped to perfection. Add extra texture from roasted cannellini beans, a zing from salsa, the sweetness of dates, and the creaminess of a minty cashew dressing, and you’ve got yourself one of the most delicious and satisfyingly yum dishes!

Cosy Potatoes & Crispy Cannellini Beans

with spinach & piquanté peppers

Hands on Time: 20 - 35 minutes

Overall Time: 40 - 55 minutes

Download the Recipe for 2

Ingredients:

Baby Potatoes
Cannellini Beans
Cashew Nut Cream Cheese
Cucumber
Fresh Mint
Lemon
Lemons
Pesto Princess Harissa Paste
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)

Photo of Cosy Potatoes & Crispy Cannellini Beans

Serves 1

OFF YOU GO!
Preheat the oven to 200°C. Spread the halved baby potatoes on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 25-30 minutes (shifting halfway). 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 until crispy, 10-15 minutes.
GET DRESSED & DO THE SALSA
Place the diced cucumber, the diced piquanté peppers, the sliced spring onion, and the chopped dates in a bowl. Toss together with a drizzle of olive oil and 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 (to taste), and the zest (to taste). Gradually loosen with milk, a milk alternative, or water until drizzling consistency and season.
SAUTÉ AWAY
Place a pan over medium-high heat with a drizzle of oil or knob of butter. When hot, sauté the shredded spinach until wilted, 3-4 minutes. Add a generous squeeze of lemon, season, and remove from the heat.
FLAVOUR BURST!
Make a bed of the lemony spinach and pile on the harissa potatoes and the 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 Paste - 20ml
Cucumber - 50g
Piquanté Peppers - 20g
Spring Onion - 1
Pitted Dates - 25g
Cashew Nut Cream Cheese - 40ml
Fresh Mint - 3g
Lemon - 1
Spinach - 75g

Download the Recipe

Serves 2

OFF YOU GO!
Preheat the oven to 200°C. Spread the halved baby potatoes on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 25-30 minutes (shifting halfway). 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 until crispy, 10-15 minutes.
GET DRESSED & DO THE SALSA
Place the diced cucumber, the diced piquanté peppers, the sliced spring onion, and the chopped dates in a bowl. Toss together with a drizzle of olive oil and 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 (to taste), and the zest (to taste). Gradually loosen with milk, a milk alternative, or water until drizzling consistency and season.
SAUTÉ AWAY
Place a pan over medium-high heat with a drizzle of oil or knob of butter. When hot, sauté the shredded spinach until wilted, 4-5 minutes. Add a generous squeeze of lemon, season, and remove from the heat.
FLAVOUR BURST!
Make a bed of the lemony spinach and pile on the harissa potatoes and the 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 Paste - 40ml
Cucumber - 100g
Piquanté Peppers - 40g
Spring Onions - 2
Pitted Dates - 50g
Cashew Nut Cream Cheese - 80ml
Fresh Mint - 5g
Lemon - 1
Spinach - 150g

Download the Recipe

Serves 3

OFF YOU GO!
Preheat the oven to 200°C. Spread the halved baby potatoes on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway). Place the drained cannellini beans in a bowl, and coat in oil and seasoning. 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 until crispy, 10-15 minutes.
GET DRESSED & DO THE SALSA
Place the diced cucumber, the diced piquanté peppers, the sliced spring onion, and the chopped dates in a bowl. Toss together with a drizzle of olive oil and 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 (to taste), and the zest (to taste). Gradually loosen with milk, a milk alternative, or water until drizzling consistency and season.
SAUTÉ AWAY
Place a pan over medium-high heat with a drizzle of oil or knob of butter. When hot, sauté the shredded spinach until wilted, 5-6 minutes. Add a generous squeeze of lemon, season, and remove from the heat.
FLAVOUR BURST!
Make a bed of the lemony spinach and pile on the harissa potatoes and the 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 Paste - 60ml
Cucumber - 150g
Piquanté Peppers - 60g
Spring Onions - 3
Pitted Dates - 75g
Cashew Nut Cream Cheese - 120ml
Fresh Mint - 8g
Lemons - 2
Spinach - 225g

Download the Recipe

Serves 4

OFF YOU GO!
Preheat the oven to 200°C. Spread the halved baby potatoes on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway). Place the drained cannellini beans in a bowl, and coat in oil and seasoning. 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 until crispy, 10-15 minutes.
GET DRESSED & DO THE SALSA
Place the diced cucumber, the diced piquanté peppers, the sliced spring onion, and the chopped dates in a bowl. Toss together with a drizzle of olive oil and 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 (to taste), and the zest (to taste). Gradually loosen with milk, a milk alternative, or water until drizzling consistency and season.
SAUTÉ AWAY
Place a pan over medium-high heat with a drizzle of oil or knob of butter. When hot, sauté the shredded spinach until wilted, 6-7 minutes. Add a generous squeeze of lemon, season, and remove from the heat.
FLAVOUR BURST!
Make a bed of the lemony spinach and pile on the harissa potatoes and the 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!