Honey Harissa Roast New Potatoes with Creamy Feta
These honey harissa roast new potatoes are the perfect combination of sweet and spicy. I love to serve them piled on top of a creamy feta dip and drizzled with a flavourful herb oil.
Servings 4 servings
Calories 424kcal
Ingredients
- 500 g Baby Potatoes any big ones halved
- ½ teaspoon Cumin
- ½ teaspoon Smoked Paprika
- 1 400g tin Chickpeas drained and rinsed
- Olive Oil
- Salt and Pepper
- 1 Lemon
- Bunch Soft Herbs I used mint, dill and coriander
- 300 g Greek Yoghurt
- 200 g Feta crumbled
- 2 tablespoon Honey
- 2 tablespoon Harissa Paste
- Crispy Onions to serve
Instructions
- Heat the oven to 220°C/430°F. Put the 500 g Baby Potatoes in a roasting tin with the ½ teaspoon Cumin, ½ teaspoon Smoked Paprika and a glug of olive oil. Toss together well and roast for 30 minutes.
- While the potatoes cook put the Bunch Soft Herbs, juice of the 1 Lemon and a drizzle of olive oil in a small blender and blitz until smooth. Add extra oil if needed.
- Add the 300 g Greek Yoghurt to a bowl with the crumbled 200 g Feta and mix well. Spread on a plate or bowl.
- Add the 1 400g tin Chickpeas to the potatoes and return to the oven for 15 minutes.
- When the potatoes and chickpeas are cooked add the 2 tablespoon Honey and 2 tablespoon Harissa Paste, toss until coated then put on top of the yoghurt. Finish with a drizzle of herb oil and some crispy onions.
Notes
Nutrition information is an estimate and will vary depending on the exact ingredients used.
Nutrition
Calories: 424kcal | Carbohydrates: 55g | Protein: 23g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 49mg | Sodium: 714mg | Potassium: 798mg | Fiber: 8g | Sugar: 17g | Vitamin A: 455IU | Vitamin C: 41mg | Calcium: 388mg | Iron: 3mg