Name: Baharat-spiced crispy potato salad
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 6
Ingredients: 1.2kg baby potatoes; 4 tbsp olive oil plus extra for drizzling; 1 bunch of spring onions green and white parts separated; 1-2 green chillies or to taste; 1 lemon zested and juiced; 2 tbsp Baharat spice mix (see below, or use shop-bought); 2 tsp cumin seeds; 1 tsp coriander seeds; 1 tsp ground allspice; 1 tsp ground cinnamon; ½ tsp ground cardamom; ½ tsp ground nutmeg; 200g Greek yogurt; 2 tbsp tahini; 1 small garlic clove finely grated; handful of parsley leaves picked and finely chopped

1 For the spice mix, toast the cumin and coriander seeds in a dry pan for 1-2 mins, then finely crush using a pestle and mortar or spice grinder. Combine with the remaining spices and 1 tsp black pepper. Will keep in an airtight jar for up to three months.

2 Cook the potatoes in a pan of simmering salted water for 10-15 mins, or until tender when pierced using the tip of a knife. Drain well and leave to steam-dry for a few minutes.

3 Heat the oven to 220C/200C fan/gas 7. Drizzle a little oil over a large roasting tray, tip in the potatoes and shake to coat. Flatten each potato slightly using the base of a glass or a potato masher – they should be split, but not broken apart. Drizzle over 2 tbsp oil and season with most of the spice mix and a little salt. Roast for 40-45 mins, turning occasionally until crisp and deeply golden at the edges.

4 Char the white parts of the spring onions and the chillies in a hot frying pan or griddle pan, turning occasionally until softened and blistered. When cool enough to handle, remove the stems from the chillies, then finely chop along with both the charred white parts of the spring onions and the fresh green parts. Or, blitz together in a mini chopper along with a drizzle of oil. Tip into a large bowl with the remaining 2 tbsp oil and half the lemon juice, and mix. Stir in the roasted potatoes, season with the remaining spice mix and leave to cool to room temperature.

5 For the herby yogurt, combine the yogurt, tahini, lemon zest and remaining juice, the garlic, most of the parsley and a pinch of salt. Spread over a serving platter or shallow dish, then spoon over the warm potato mixture. Scatter over the remaining parsley and finish with an extra drizzle of oil.