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Warm potato, bean & egg salad with chermoula dressing


  • Cook the eggs in boiling water for 7 mins. Drain and then halve. 
  • In another pot, boil the potatoes in lightly salted water until tender, adding the beans towards the end. Drain well.
  • Whiz up the coriander, parsley, oil, garlic, lemon juice, harissa, sweet paprika, cumin and a little salt in a food processor. Then taste for seasoning and set aside.
  • Gently toss the watercress, tomatoes, potatoes, beans and olives with the dressing to taste.
  • To serve, place the eggs in individual flat soup bowls, cut side up, and top with a mound of the salad.
  • nb.  Any remaining dressing can be used as a marinade for a steaky fish or chicken.


  • 4 eggs
  • salt & freshly ground pepper
  • 12 waxy potatoes, eg. Kipfler, Bintje or Southern Gold, peeled & sliced
  • 20 small green beans, topped & tailed
  • leaves of ½ bunch coriander
  • leaves of ½ bunch Italian (flat leaf) parsley
  • ¾ cup olive oil
  • 3 large garlic cloves, crushed
  • juice of 1-2 lemons
  • ½ tbsp harissa
  • 1 tbsp sweet paprika
  • 1 tbsp ground cumin
  • a good bunch of watercress
  • ½ punnet cherry tomatoes, halved
  • 10 pitted green olives

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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