Vibrant flavour and texture! These stunning baby potatoes are infused with harissa oil and crisped to perfection. With extra crunch from salsa and roast cannellini beans, sweetness from dates, and creaminess from cashew dressing.
Harissa Potato & Cannellini Crunch
Harissa Potato & Cannellini Crunch
with citrusy spinach, piquanté peppers & a cashew cream dressing
Hands on Time: 20 - 30 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Baby Potatoes
- Cannellini Beans
- Cashew Cream Cheese
- Cucumber
- Diced Piquanté Peppers
- Fresh Mint
- Lemon
- Lemons
- Pesto Princess Harissa
- Pitted Dates
- Spinach
- Spring Onion
- Spring Onions
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Butter (optional)
- Milk or Milk Alternative (optional)
OFF YOU GO!
Preheat the oven to 200°C. Spread out the halved baby potatoes on a roasting tray in a single layer. Lightly coat in oil and seasoning. 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 paste with 1 tsp of oil. Set both 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 cannellini beans, spread out evenly, and return to the oven for the remaining cooking time. On completion, the cannellini beans should be crispy and the potatoes should be cooked through and golden.
SALSA & DRESSING
Place the diced cucumber, drained piquanté peppers, sliced spring onion, and chopped dates in a bowl. Toss together with a drizzle of oil and some seasoning. 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, and season to taste. Set the salsa and dressing 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 with the salsa and drizzle over 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
Diced Piquanté Peppers - 15g
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. Spread out the halved baby potatoes on a roasting tray in a single layer. Lightly coat in oil and seasoning. 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 paste with 2 tsp of oil. Set both 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 cannellini beans, spread out evenly, and return to the oven for the remaining cooking time. On completion, the cannellini beans should be crispy and the potatoes should be cooked through and golden.
SALSA & DRESSING
Place the diced cucumber, drained piquanté peppers, sliced spring onion, and chopped dates in a bowl. Toss together with a drizzle of oil and some seasoning. 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, and season to taste. Set the salsa and dressing 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 with the salsa and drizzle over 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
Diced Piquanté Peppers - 30g
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. Spread out the halved baby potatoes on a roasting tray in a single layer. Lightly coat in oil and seasoning. 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 paste with 2 tsp of oil. Set both 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 cannellini beans, spread out evenly, and return to the oven for the remaining cooking time. On completion, the cannellini beans should be crispy and the potatoes should be cooked through and golden.
SALSA & DRESSING
Place the diced cucumber, drained piquanté peppers, sliced spring onion, and chopped dates in a bowl. Toss together with a drizzle of oil and some seasoning. 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, and season to taste. Set the salsa and dressing 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 with the salsa and drizzle over 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
Diced Piquanté Peppers - 30g
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. Spread out the halved baby potatoes on a roasting tray in a single layer. Lightly coat in oil and seasoning. Roast in the hot oven for 35-40 minutes. Place the drained cannellini beans on a separate roasting tray, coat in oil, and season. Spread out evenly and set aside. Combine the harissa paste with 2 tbsp of oil and set 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 cannellini beans and cook for the remaining roasting time. On completion, the cannellini beans should be crispy and the potatoes should be cooked through and golden.
SALSA & DRESSING
Place the diced cucumber, drained piquanté peppers, sliced spring onion, and chopped dates in a bowl. Toss together with a drizzle of oil and some seasoning. 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, and season to taste. Set the salsa and dressing 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 with the salsa and drizzle over 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
Diced Piquanté Peppers - 60g
Spring Onions - 3
Pitted Dates - 100g
Cashew Cream Cheese - 200ml
Fresh Mint - 15g
Lemons - 2
Spinach - 300g
Woolies Products in this dish
