Baharat Bakes
This recipe is created by
Ingredients
McCain Hassleback potatoes
Olive oil
Whipped feta ( Feta, Yoghurt Olive oil, lemon zest)
Finely chopped red onion
Sumac
Chopped coriander, flat leaf parsley, Dill, Mint
Spices blend – Garlic, coriander, cumin seeds, turmeric, paprika.
Lemon Zest – fresh grated
Pomegranate seeds
Toasted chick peas.( tinned chick peas, Ras el hanout spice, olive oil)
Instructions
Toss the potatoes in the Sumac and little oil, bake as per on pack instructions.
To make the Whipped Feta – Crumble the feta, Yoghurt, oil and lemon juice into a blender and whizz on full power until light and airy
To make the toasted chickpeas – Drain a can of chickpeas, toss in the spice blend and dry bake in the oven until crispy and golden.
Assembly
- Spread the whipped feta on the serving plate nice and thick.
- Top with the seasoned bakes in the centre.
- Dress with chopped fresh herbs, pomegranate seeds and toasted chick peas.
- Drizzle on some extra virgin olive oil.
- Finish with fresh grated Lemon zest.
Related Recipes
