Ingredients
500g (17½ oz) small baking potatoes
Two tablespoons of sunflower oil
250 g (9oz) of strained yoghurt
One tablespoon of fresh mint, finely chopped
One small red onion, finely chopped
100g (3½oz ) of feta cheese, diced
30g (1oz) of chopped walnuts
One teaspoon of crushed chillies
One teaspoon of sumac
One tablespoon extra virgin olive oil
A pinch of salt
Method
Preheat the oven to 220° (425°). Slice the potatoes into 5mm-thick rings, oil and arrange over a roaster tray. Bake for about 25 minutes until golden. In a medium bowl, combine the chopped mint, onion, walnuts, chillies, sumac, salt and mix well. Then mix in the diced feta cheese, olive oil and strained yoghurt. Serve the potatoes warm with a tablespoon of yoghurt spread over.
Serves six.
Per serving
225 kcal, 13.7g fat (4.2g saturated), 7.6g protein. 18.8g carbs (4.7g sugar), 1.9g fibre 1.2 g salt
