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!
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!
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!
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!
Frequently Asked Questions
What is the preparation time for Cosy Harissa Potato & Crispy Beans?
The preparation time for Cosy Harissa Potato & Crispy Beans with citrusy spinach, piquanté peppers & a cashew cream dressing is between 20 and 35 minutes.
What is the total time required to make Cosy Harissa Potato & Crispy Beans with citrusy spinach, piquanté peppers & a cashew cream dressing?
The total time required to make Cosy Harissa Potato & Crispy Beans with citrusy spinach, piquanté peppers & a cashew cream dressing is between 40 and 55 minutes.
How many servings does Cosy Harissa Potato & Crispy Beans provide?
4 servings
What are the main ingredients in Cosy Harissa Potato & Crispy Beans?
Baby Potatoes, Cannellini Beans, Cashew Cream Cheese, Cucumber, Fresh Mint, Lemon, Lemons, Pesto Princess Harissa, Piquanté Peppers, Pitted Dates, Spinach, Spring Onion, Spring Onions
What is the nutritional information of Cosy Harissa Potato & Crispy Beans?
Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams
How do I prepare Cosy Harissa Potato & Crispy Beans?
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! 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.
What should be prepared from my kitchen to make Cosy Harissa Potato & Crispy Beans?
Baby Potatoes, Cannellini Beans, Cashew Cream Cheese, Cucumber, Fresh Mint, Lemon, Lemons, Pesto Princess Harissa, Piquanté Peppers, Pitted Dates, Spinach, Spring Onion, Spring Onions
How many calories does Cosy Harissa Potato & Crispy Beans have?
calories
How much fat content does Cosy Harissa Potato & Crispy Beans have?
grams
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