Recipe Below

• total time: 50 minutes

Ingredients

500g Jersey Royal potatoes

2 tbsp za’atar

300g Greek yoghurt

300g pomegranate seeds, reserve a few for topping

Handful of fresh mint leaves, chopped

Juice of one lemon

Salt and pepper to taste

Handful of coriander, chopped

100g Feta, crumbled

Directions

Preheat oven to 200c

Boil your potatoes until just fork tender

Drain your potatoes and add to a prepared baking tray

Smash each potato with the back of a glass

Drizzle some oil on top of the potatoes and season with Za’atar, salt and pepper

Roast your potatoes for 45-55 minutes or until golden and crispy

Whilst your potatoes are roasting, make your yoghurt base by mixing the yoghurt, mint, lemon juice, pomegranate, salt and pepper together

Spread the yoghurt on your plate and top with potatoes, more pomegranate, feta and coriander