Bombay potato salad

Serves 8

Cooks In40 minutes

DifficultySuper easy

Nutrition per serving

• Calories 169 8%

• Fat 4.6g 7%

• Saturates 0.8g 4%

• Sugars 2.6g 3%

• Protein 3.8g 8%

• Carbs 26.5g 10%

Of an adult's reference intake

Ingredients

• 1.5 kg salad potatoes
• extra virgin olive oil
• 1 teaspoon cumin seeds
• 1 tablespoon turmeric
• 1 red onion
• 1 lemon
• 2 tablespoons mixed seeds, such as pumpkin and poppy
• 1 bunch of mixed fresh herbs, such as parsley, mint and coriander
• 1 large handful of fresh peas

Recipe From

Jamie Magazine

By Georgina Hayden

Method

1. Preheat the oven to 190ºC/375ºF/gas 5. Bring a large pan of salted water to the boil.
2. Leaving the skins on, halve any larger potatoes, then place them all in the water and parboil for 8 to 10 minutes.
3. Drain, steam dry, then transfer to a roasting tray. Crush slightly with a fork, drizzle with oil, then sprinkle over the cumin seeds and turmeric. Season, toss to coat, and roast in the oven for 20 to 25 minutes, or until golden and crisp.
4. Peel, finely slice and place the onion in a shallow bowl, squeeze over the lemon juice and leave to soak.
5. Toast the seeds in a dry pan and set aside. Pick and finely chop the herb leaves.
6. When the potatoes are ready, leave to cool a little, then transfer to a serving bowl. Add the onions, herbs, peas and a drizzle of oil. Toss to coat, then serve sprinkled with the toasted seeds.