Ingredients:
800 g tiny new potatoes, scrubbed,but not peeled
3 teaspoons garam masala
1/2 teaspoon chili powder
1 1/2 tablespoons olive oil
1 (425 g) cans chickpeas, drained,rinsed and drained
3 medium ripe tomatoes, chopped
100 g baby spinach leaves, washed and dried
1/2 small red onions, thinly sliced
salt & fresh ground pepper
1/3 cup sour cream
1/3 cup natural yoghurt
1 1/2 teaspoons finely grated fresh lemon rind
Directions:
Preheat oven to 200c.
Place the potatoes in a large saucepan and cover with cold water.
Bring to the boil over a high heat.
Reduce the heat to medium high and cook for 8 minutes, or until just tender.
Drain the potatoes and transfer to a large baking dish.
Sprinkle with the garam masala and chilli powder.
Add the oil and toss to coat.
Arrange the potatoes in a single layer and roast in the preheated oven for 10 minutes or until crisp and golden.
Meanwhile place chickpeas, tomatoes, spinach and onion in a large bowl.
To make the dressing, place the dressing ingredients in a small bowl and whisk together adding a little water if necessary.
Cut the hot potatoes in half and add to the other vegetables.
Season with salt and pepper, and toss to combine.
Divide the salad amongst serving plates, dollop the dressing over each and sprinkle with a little more pepper before serving immediately.
Servings: 4
Time preparation: 15 min.
Time total: 35 min.