Refried roasties with green harissa
■ Serves ■ Prep 15 mins ■ Cook 15 mins VEGETARIAN
100g natural yogurt
small garlic clove, crushed, plus 2 cloves, bashed
½ lemon, juiced
2 tbsp butter
1 tbsp vegetable oil
750g leftover roast potatoes, if you don't have enough, make up the number with frozen ones
1 tsp cumin seeds
½ tsp ground turmeric
1 tsp black mustard seeds
FOR THE GREEN HARISSA
1 tsp cumin seeds
1 tsp ground coriander
3 spring onions, roughly chopped
2 green chillies, deseeded and roughly chopped
½ bunch each of coriander and parsley, roughly chopped
1 garlic clove, roughly chopped
1 lemon, zested and juiced
4 tbsp extra virgin olive oil
1 To make the green harissa, toast the cumin and the coriander briefly in a dry pan, then tip into a large bowl. Add all of the remaining harissa ingredients and whizz with a hand blender until smooth.
Mix the yogurt, crushed garlic, lemon juice and a little seasoning, loosening the dressing with a splash of water if it's too thick.
