Shawarma Spiced Potatoes with Cucumber-Tomato Salad

A refreshing salad to enjoy at any time of the day

Starter/Main/Snack/Side

5 minutes

25 minutes

Ingredients

1/2kg Potatoes cut into ¼ inch slices
2 tablespoons Extra Virgin Olive Oil
1 tablespoon Prepared Shawarma Spice (Ras El Hanout or Zaatar Spice can be subbed)
As Needed Salt and Pepper
100g Cucumber, sliced ¼-inch slices
75g Cherry Tomatoes, cut in half
75 Onions, sliced thin
1 teaspoon Dill, chopped
1 tablespoon Extra Virgin Olive Oil
½ cup Greek Yogurt (Optional)

Preheat the oven to 220°c
Rinse and scrub the potatoes and slice them into ¼ inch slices. Place them in a bowl and toss with the olive oil, prepared spice blend, and salt and pepper to taste.
Arrange them on a foil-lined baking sheet. In an even layer. Bake for 15-20 minutes or until they are golden brown. Remove from the oven and keep them warm until ready to serve.
To make the cucumber salad, combine the cucumbers, cherry tomatoes, onions, dill, and extra virgin olive oil. Adjust the seasoning with salt and pepper, then stir to combine.
Arrange the potatoes on a serving platter. Top them with the cucumber salad and serve with Greek yogurt if desired.