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
Cosy Potatoes & Crispy Cannellini Beans
with spinach & piquanté peppers
Hands on Time: 25 - 35 minutes
Overall Time: 45 - 55 minutes
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/s
- Spring Onions
From your kitchen:
- Oil (cooking, olive or coconut)
- Water
- Milk or Milk Alternative (optional)
- Butter (optional)
- Seasoning (salt & pepper)
OFF YOU GO!
Preheat the oven to 200°C. Spread the 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 cannellini beans in a bowl, and coat in oil and seasoning. Combine the harissa with 5ml [10ml]|#7DA0D7 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 Cucumber, the piquanté peppers, the spring onion, and the 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 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 Spinach until wilted, 3-4 [4-5]|#7DA0D7 minutes. Add a generous squeeze of lemon, seasoning, 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!
OFF YOU GO!
Preheat the oven to 200°C. Spread the 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 cannellini beans in a bowl, and coat in oil and seasoning. Combine the harissa with 5ml [10ml]|#7DA0D7 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 Cucumber, the piquanté peppers, the spring onion, and the 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 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 Spinach until wilted, 3-4 [4-5]|#7DA0D7 minutes. Add a generous squeeze of lemon, seasoning, 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!
OFF YOU GO!
Preheat the oven to 200°C. Spread the 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 cannellini beans in a bowl, and coat in oil and seasoning. Combine the harissa with 20ml [30ml]|#7DA0D7 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 Cucumber, the piquanté peppers, the spring onion, and the 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 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 Spinach until wilted, 5-6 [6-7]|#7DA0D7 minutes. Add a generous squeeze of lemon, seasoning, 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!
OFF YOU GO!
Preheat the oven to 200°C. Spread the 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 cannellini beans in a bowl, and coat in oil and seasoning. Combine the harissa with 20ml [30ml]|#7DA0D7 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 Cucumber, the piquanté peppers, the spring onion, and the 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 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 Spinach until wilted, 5-6 [6-7]|#7DA0D7 minutes. Add a generous squeeze of lemon, seasoning, 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!
Frequently Asked Questions
What is the preparation time for Cosy Potatoes & Crispy Cannellini Beans?
The preparation time for Cosy Potatoes & Crispy Cannellini Beans with spinach & piquanté peppers is between 25 and 35 minutes.
What is the total time required to make Cosy Potatoes & Crispy Cannellini Beans with spinach & piquanté peppers?
The total time required to make Cosy Potatoes & Crispy Cannellini Beans with spinach & piquanté peppers is between 45 and 55 minutes.
How many servings does Cosy Potatoes & Crispy Cannellini Beans provide?
4 servings
What are the main ingredients in Cosy Potatoes & Crispy Cannellini Beans?
Baby Potatoes, Cannellini Beans, Cashew Nut Cream Cheese, Cucumber, Fresh Mint, Lemon, Lemons, Pesto Princess Harissa Paste, Piquanté Peppers, Pitted Dates, Spinach, Spring Onion/s, Spring Onions
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?
GET DRESSED & DO THE SALSA: Place the cucumber, the piquanté peppers, the spring onion, and the 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 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 spinach until wilted, 3-4 [4-5]|#7DA0D7 minutes. Add a generous squeeze of lemon, seasoning, 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! 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 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 cannellini beans in a bowl, and coat in oil and seasoning. Combine the harissa with 5ml [10ml]|#7DA0D7 of oil. Set the beans and harissa aside.
What should be prepared from my kitchen to make Cosy Potatoes & Crispy Cannellini Beans?
Baby Potatoes, Cannellini Beans, Cashew Nut Cream Cheese, Cucumber, Fresh Mint, Lemon, Lemons, Pesto Princess Harissa Paste, Piquanté Peppers, Pitted Dates, Spinach, Spring Onion/s, Spring Onions
How many calories does Cosy Potatoes & Crispy Cannellini Beans have?
676 calories
How much fat content does Cosy Potatoes & Crispy Cannellini Beans have?
grams
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