Spicy North African Potato Salad

Cook the potatoes: place them in a pot of cold water and bring to a boil. Simmer for about 20 minutes until they're tender—you'll know they're done when a knife slides through easily.

In a small bowl, whisk together the harissa, olive oil, salt, pepper, and lemon juice until smooth.

Once the potatoes are cooked, drain them and halve them.

Toss the potatoes with the harissa mixture and scallions.

Arrange arugula in a large serving bowl.

Top with the dressed potatoes and toss everything together.

Finish with crumbled feta, fresh mint, and a scatter of pine nuts.