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This is the sort of dish you’ll find gracing Ottolenghi’s table — vibrant, textural, bursting with contrasts. We start with crispy-edged smashed baby potatoes, layer them over garlicky labneh, scatter with pomegranate jewels, black nigella seeds, and quick-pickled onions laced with sumac. Finished with a za’atar and olive oil drizzle, this is bold, herby, and the very definition of ‘moreish’.
It works beautifully as a vegetarian main, a show-off side for roasted meat, or a sharing plate for mezze night.
Prep time: 20 mins
Cook time: 35 mins
Total time: 55 mins
800g baby new potatoes
2 tbsp olive oil (plus extra for drizzling)
1 tsp Greenfields Za’atar
1/2 tsp Greenfields Black Nigella Seeds
1/2 tsp sea salt
For the labneh base:
300g thick Greek yoghurt or labneh
1 clove garlic, grated
Pinch of Greenfields Ground Cumin
1/4 tsp salt
For the sumac onions:
1/2 red onion, finely sliced
Juice of 1/2 lemon
1 tsp Greenfields Sumac (Somaq)
Pinch of salt
To finish:
Seeds from 1/2 pomegranate
Small bunch fresh mint, roughly chopped
Za’atar drizzle: 2 tbsp olive oil + 1 tsp Greenfields Za’atar mixed together
Boil & smash the potatoes: Boil baby potatoes in salted water until fork-tender (about 15 mins). Drain and let steam dry. Preheat oven to 220°C (fan 200°C).
Transfer the potatoes to a baking tray, gently smash each one with the bottom of a glass or mug. Drizzle with olive oil, sprinkle with salt and Black Nigella Seeds, and roast for 20–25 minutes until golden and crispy.
Prepare the labneh base: Mix yoghurt/labneh with garlic, Ground Cumin, and salt. Spread over the base of a large serving plate.
Make the sumac onions: Mix onion slices with lemon juice, Sumac, and salt. Leave to marinate for 10+ minutes.
Assemble the dish: Arrange the hot crispy potatoes over the labneh. Scatter over the pomegranate seeds, sumac onions, and fresh mint. Finish with the za’atar oil drizzle.
Energy: 310 kcal | Fat: 15g | Carbohydrates: 35g | Protein: 8g | Fibre: 4g | Salt: 0.8g
This is the kind of thing you’d order in a trendy London restaurant – but better, because you made it yourself!
The ingredients used in this recipe could also be used to create…
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