Potatoes with pomegranate seeds, grapefruit, rocket leaves, harissa, olive oil and salt
450 g baby potatoes
1 tsp harissa herbs
1 hand of pomegranate seeds
1 hand of rocket leaves
Cut the baby potatoes in four and boil for around 10 minutes. Make sure they still have a bit of a bite. Drain the potatoes and place in a bowl. Add the harissa herbs, salt and olive oil and give it a good stir. Let it stand for a while. In the meantime chop the grapefruit and remove the seeds from the pomegranate. Place the grapefruit and pomegranate seeds on the side.
Fry the potatoes briefly and place on a plate. Add the grapefruit, pomegranate seeds and the rocket leaves and you have a delicious side dish or main course.
Recipe & photos by Anne
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