ROAST POTATOES WITH HARISSA WHIPPED FETA
PREP TIME: 15 MINUTES
COOKING TIME: 45 MINUTES
SERVES: 4-6
INGREDIENTS
1kg Spud Lite Potatoes, quartered
1 tablespoon olive oil
1 teaspoon sweet smoked paprika
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon dried garlic powder
¼ cup roasted chickpeas
1 tablespoon honey
1 tablespoon coriander, roughly chopped
1 tablespoon mint, roughly chopped
Rose harissa whipped feta
½ cup Greek style yogurt
100g Danish feta, diced
1 ½ tablespoon rose harissa
Salt flakes and freshly ground black pepper
METHOD
1. Preheat oven to 200ºC (180ºC fan-forced) and line a baking tray with baking paper.
2. In a large mixing bowl combine oil, paprika, ground coriander, cumin, garlic, salt and pepper together, stirring until combined. Add potatoes, tossing until well coated. Place potatoes on prepared baking tray and roast for 45 minutes.
3. For the whipped feta, combine yogurt and feta together in a mixing bowl. Using electric beaters, whip mixture until smooth and thick. Add harissa, salt and pepper, folding gently to combine. Set aside until required.
To serve, spread whipped feta across a large serving plate. Pile potatoes on top, scatter over chickpeas and drizzle with honey. To finish, sprinkle over mint and coriander.
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