19 Apr roast harissa potato salad
If our early summer is a cause for concern for you – does sunshine at Easter mean grey skies in June? – distract yourself by eating platters of delicious salads outdoors.
Roast New Potato Salad with Harissa
Prep Time: 5 minutes
Cooking Time: 35 minutes
1 kg baby potatoes
1 bulb of garlic
1 teaspoon cumin seeds
2 tablespoons of olive oil
4 tablespoons of natural yogurt (not greek)
4 tablesppons of water
Half tablespoon harissa paste
Finely shredded mint
- Pre-heat your oven to 200c / 180c / gas mark 6.
- Slice each potato in half and place into a roasting dish. Slice the lemon into quarters and place around the potatoes. Slice the bulb of garlic in half and place in the roasting tray. Sprinkle with the cumin seeds and drizzle with the olive oil. Roast for 30 to 35 minutes, until cooked through and golden brown. Remove from the oven and allow to cool.
- To serve, mixing together the yogurt, water and harissa paste. Place the roasted potatoes on a serving platter and drizzle with the harrisa yogurt. Finish with a sprinkling of freshly chopped mint. This dish is lovely on its own or with some roast meat on the side. Fry any leftovers with a few eggs for breakfast the following day.
Storecupboard essential: Harissa paste
I’ve told you about this spicy North African paste before but, just in case you missed it the first time, seek out a tube of Le Phare du Cap Bon, available in specialist food shops and well-stocked supermarkets.