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Takes: 50 minutes
Serves: 6

No nutritional information available.

Ingredients

- 1kg Jersey Royal potatoes*, scrubbed and cut into 3 cm pieces
- 200g feta
- 1 lemon, cut into 8 wedges
- 4 tbsp extra virgin olive oil
- 3 tbsp fresh oregano leaves (or use rosemary)
- ½ tsp chilli flakes
- Salt and freshly ground black pepper
- 400g green beans
- Fresh flat-leaf parsely sprigs, to garnish

For the harissa:

- 2 - 4 red chillies, to taste
- 2 tsp cumin seeds, toasted
- 1 cooked red pepper from a jar
- 1 garlic clove
- 75ml extra virgin olive oil, plus 1 - 2 tbsp for dressing
- Pinch brown sugar (optional)

For the tahini yogurt:

- 4 tbsp tahini
- 100g natural yogurt

Method

1. Preheat oven to 200°C/Fan 180°C/Gas Mark 6. Put the potatoes in a large roasting tray. Crumble over the feta and add the lemon, olive oil, oregano and chilli flakes. Season well with salt and pepper and roast for 25 minutes. Toss through the beans. Roast for a further 10 - 15 minutes until the potatoes are golden and the feta is crisping.

2. Meanwhile, for the harissa, heat a dry frying pan over a high heat and roast the chillies for 7 - 8 minutes, turning occasionally, until blackened all over. Remove the chillies from the pan and add the cumin seeds, and toast for 20 - 30 seconds until fragrant. Grind the cumin seeds and add to a blender with the chillies, red pepper and garlic. Blend until smooth. Add the olive oil and pulse again. Season to taste. Add a pinch of brown sugar, if liked.

3. For the tahini yogurt, stir the ingredients together in a serving bowl.

4. Dollop the harissa and the tahini yogurt over the potatoes and feta, garnish with parsley sprigs and sprinkle with chopped toasted blanched almonds, to serve, if liked.

*Alternative varieties to using Royal Jersey potatoes can be found here Jersey Royal Potato Rainbow Salad