This Tunisian salad can be served either as an aperitif or a starter.

1 tsp Ground Cumin, organic
500g potatoes - waxy variety
Juice of 1 lemon
3 tbsps Olive oil
½ tsp harissa paste
Salt to taste

Peel the potatoes and cook them in water for about 20 min from the point of boiling. In a salad bowl mix lemon juice, salt, the harissa, the cumin and olive oil, in that order. Drain the tender potatoes and cut into a smalldice. Add to the salad bowl and dressing. MIx well but gently to make sure the dressing throughly coat the potatoes. This best done whilst the potatoes are still warm, as the flavours will absorb better.

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