|Sat Fat 0.4g||2%|
Make the spice mix by mixing all the ingredients together.
Heat the oven to 200c.
Blanch the potatoes for two minutes in boiling water and drain. Leave to cool.
Toss through the spice mix and put on a preheated baking tray. Spray with some cooking oil spray and bake in the oven until crisp for about 15-20 minutes, turning halfway when becoming golden and crisp.
Stir the harissa through the yoghurt and serve with the crisps, sprinkled with spring onion, chillies and coriander.
450g Roosters, thinly sliced
For the spice mix:
2tsp ground cumin
1tsp sesame seeds
1tbsp ground coriander
2tsp dried mint
2tsp smoked paprika
1tsp chilli powder
A pinch of salt
For the dip
80g low fat natural Greek yoghurt
1tsp rose harissa
Fresh, summery flavours with peas and mint, coupled with the sweetness of the Parma ham make this a great dish for dining al fresco.
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