This vibrant, flavour-packed dish pairs crispy, spicy roast potatoes with a cool refreshing herby yogurt dip and the sweet jewel-like crunch of pomegranate seeds (a Middle Eastern-style favourite)

Serves 4-6

Prep-time 10 minutes

Cook time 25-30 minutes

Vegetarian, Gluten-free (using gluten-free Harissa paste)

INGREDIENTS

4 tbsp Rapeseed/vegetable oil
2-3 tbsp Rose Harissa paste
750g Baby Roast potatoes
½ tsp cumin seeds (optional)
1 tsp paprika
1 tsp garlic granules
Salt and pepper

For the dip

200g Greek yogurt
1 clove garlic, finely chopped
½ lemon, squeezed
A small handful of coriander leaves, finely chopped
Salt and pepper

Serve topped with

Coriander leaves, roughly chopped
Mint leaves, roughly chopped
Pomegranate seeds

METHOD

Mix the oil and rose harissa paste in a large bowl, along with the spices and seasoning.  Toss the potatoes in the mixture until well coated.

Roast the potatoes in the drawer of the air fryer at 180°C for 25-30 minutes, shaking at intervals of 10 minutes.

Check by inserting a fork into the middle of the potato.

Meanwhile, prepare the dip by mixing the Greek yogurt, garlic, lemon juice and half of the coriander leaves.  Season with salt and pepper.

Garnish with the remaining chopped coriander and mint leaves, and pomegranate seeds and serve with a bowl of the coriander yogurt on the side.

Serving suggestion: grilled meats, warm flatbreads and a fresh crunchy salad.