Vegetarian recipe ideas
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To make the green harissa, toast the cumin and coriander seeds in a pan until fragrant, then tip into a mortar. Cool, crush lightly, then tip into a small blender or food processor.
Add the spring onions, jalapeños, coriander, parsley, garlic, lemon zest and juice, oil and a little seasoning, and whizz until smooth.
Mix the yogurt, crushed garlic, lemon juice and a little seasoning, loosening with a splash of water if it’s too thick.
Heat the butter and vegetable oil in a large frying pan. Put the roast potatoes onto a large chopping board and use the flat side of a large knife to squash each one. Add the cumin seeds, turmeric, mustard seeds and bashed garlic to the pan, and cook for 1 minute, then add the potatoes and toss well. Cook over a medium-high heat for 10-15 minutes or until the potatoes are really crisp.
Scoop out and discard the garlic cloves, then season the roasties well. Tip onto a serving platter and spoon over lots of the green harissa and yogurt to serve.
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