750g Ayrshire Scotty Brand Potatoes
4 teaspoons of Harissa dry seasoning
300g Greek style yogurt
1 lemon
1 red onion
4 tablespoons of fresh pomegranate seeds (optional)
Pinch of Salt and pepper
Wash the potatoes then chop them into even sized pieces and add to a large saucepan. Cover with water and place on a medium heat to boil for around 15 minutes until tender.
(Leave to cool for 10 minutes once cooked)
While the potatoes are cooking, you can now get on with making the Harissa dressing. To start, in a bowl add your yogurt, Harissa seasoning, lemon juice and salt and pepper.
Slice your half red onion and leave it on the side ready to go in at the end.
When your potatoes are cooked, drain and add to a large bowl, pour the bowl of dressing over the top and gently mix until all potatoes are coated. Next, add in the sliced red onion and pomegranate seeds.
These are best gently mixed on top, but not too much, so you can still see the vibrant colour.
This is now ready to eat!
Harissa can now be found on all supermarket shelves and it’s adding some amazing new flavours to dishes. What’s more, this dish is great on the waistline as it uses yogurt instead of mayonnaise.
Want to make this in advance? This recipe is not freezable but you can make and store in the fridge in an airtight box or freezer bag for up to 4 days.
