Method:
-
Begin by making the yoghurt. Mix the natural yoghurt, 2 out of the 3 crushed garlic cloves and lemon juice in a small bowl. Add a little seasoning and set aside.
-
Add the cumin seeds, turmeric, mustard seeds and crushed garlic to a non-stick frying pan, and cook for 1 minute until fragrant, then add the roast potatoes and toss well. Cook over a medium-high heat for 10 minutes or until the potatoes are really crisp.
-
Dollop spoonfuls of the yog onto a platter, then use the back of a spoon to spread it out.
-
Drizzle the chilli oil over the yog and then spoon over the red harissa. Top with the refried roasties, a generous serving of pickled red onions and a sprinkle of chopped dill and nigella seeds. Serve immediately.
