Spicy North African Potato Salad

Begin by placing the small potatoes into a large pot and cover them with cold water. Slowly bring the water to a boil over medium-high heat. Allow the potatoes to cook gently for about 20 minutes, or until they are tender—test them by inserting a knife; it should slide through easily without resistance. While the potatoes are cooking, prepare the vibrant dressing by whisking together the harissa spice, olive oil, fresh lemon juice, and a pinch of salt and pepper in a small bowl. This mixture will infuse your salad with a smoky, spicy kick balanced by a bright citrus touch. Once the potatoes have reached the perfect tenderness, drain them thoroughly and let them cool slightly. Then, roughly chop each potato into halves to preserve some texture and bite. In a large bowl, combine the chopped potatoes with the harissa dressing and finely sliced spring onions. Toss gently to ensure each piece is generously coated with the spicy marinade. Next, lay a bed of fresh, peppery rocket leaves on a large salad platter. Spoon the spiced potato mixture evenly over the greens and toss lightly to combine the flavors and textures. To finish, crumble the creamy feta cheese over the top, sprinkle with fresh chopped mint for a burst of herbal freshness, and scatter toasted pine nuts for a delightful crunch. Adjust the seasoning with additional salt and pepper if needed before serving. Tip: For an extra depth of flavor, consider toasting the pine nuts lightly in a dry skillet until golden brown before adding them to the salad. This will enhance their nutty aroma and add an irresistible crunch.