Turn an old favourite into a waist-friendly Middle Eastern delight by mixing the sesame flavours of tahini with low-fat natural yoghurt.
Prep Time : 0:15 | Cook Time : 0:15 | Total Time : 0:30 | Serving : 8 person.
Ingredients
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1.5kg kipfler or coliban (washed) potatoes
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130g (1/2 cup) low-fat natural yoghurt
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2 tablespoons fresh lemon juice
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2 teaspoons honey
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2 teaspoons tahini (sesame paste)
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6 green shallots, ends trimmed, thinly sliced
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1/4 cup chopped fresh mint
Method
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Step 1
Place the potatoes in large saucepan of cold water. Bring to the boil over high heat. Reduce heat to medium and simmer for 12-15 minutes or until just tender. Drain. Set aside to cool.
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Step 2
Meanwhile, combine the yoghurt, lemon juice, honey and tahini in a small bowl.
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Step 3
Cut the potatoes into thick slices and place in a serving bowl. Add the dressing, shallot and mint and gently toss until just combined. Season with salt and pepper. Serve immediately.