WITH THE CRUNCH OF TOASTED SEEDS AND CREAMY FETA, THIS ELEVATED TAKE ON ROASTED VEG IS EASY TO WHIP UP AND GREAT FOR FEEDING A CROWD
WITH A CRUNCHY SEMOLINA COATING AND IRRESISTIBLE SALT & VINEGAR FLAVOUR PAIRING, THESE SEXY SPUDS ARE A FESTIVE MUST
THIS FIVE-STAR SIDE IS NO ORDINARY SALAD. SPICED POTATOES AND CHICKPEAS NESTLE AMONGST CRUNCHY ICEBERG WEDGES ON A CREAMY YOGHURT BASE
INDIAN-SPICED POTATO AND ICEBERG SALAD WITH YOGHURT
SERVES 4-6
1kg chat potatoes, halved or quartered, depending on size
400g can chickpeas, drained, rinsed
¼ cup (60ml) vegetable oil, plus extra to shallow fry
1 tsp each cumin seeds, brown mustard seeds and crushed coriander seeds
1 tsp ground turmeric
Finely grated zest of 1 lime, plus lime halves to serve
2 long green chillies, thinly sliced
1 small onion, thinly sliced and separated into rings
3 curry leaf sprigs
1 iceberg lettuce, outer leaves torn, heart cut into wedges
Coriander leaves and mint leaves, to serve
DRAINED YOGHURT
500g Greek-style yoghurt
1 tbs finely grated ginger
1 garlic clove, finely grated
½ tsp ground chilli, or to taste
For the drained yoghurt, line a sieve with muslin or a clean Chux and set over a deep bowl. Place yoghurt in the sieve and chill for 2 hours to drain. Discard drained liquid. Combine yoghurt in a bowl with ginger, garlic and chilli and season to taste. Refrigerate until required.
Preheat oven to 200°C. Line a baking tray with baking paper.
Place potato in large saucepan and cover with cold salted water. Bring to the boil and cook for 10-15 minutes until par-cooked. Drain well and transfer to a large bowl. Add chickpeas, oil, spices and lime zest. Mix to combine
