|Sat Fat 0.4g||2%|
450g Fluffy potatoes, e.g. Maris Piper, thinly sliced
For the spice mix:
2 teaspoons ground cumin
1 teaspoon sesame seeds
1 tablespoon ground coriander
2 teaspoons dried mint
2 teaspoons smoked paprika
1 teaspoon chilli powder
Pinch of salt
For the dip:
1 teaspoon rose or classic harissa paste or sweet chilli sauce
80g low fat natural Greek yogurt
Chopped spring onions
A delicious, hot, vegan lunch. Get a taste of jacket potato loaded with spicy chickpeas. Big on flavour but low in fat.
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An easy way to use leftovers from roast dinners, but still quick and easy to cook from scratch. Why not try with a poached egg popped on top?
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