Prep time: 20-25 mins
Cook time: 1 hr 15 mins
Serves: 6

Ingredients:

• 1kg small potatoes
• 3 Tbsp olive oil
• 2 telegraph cucumbers
• 3 spring onions (sliced)
• 1/2 bunch coriander (chopped)
• 1/2 cup Greek yoghurt
• 1/2 cup tahini
• 2 garlic cloves (minced)
• 4 Tbsp chilli oil
• 2 Tbsp light soy sauce
• 2 Tbsp white vinegar
• Salt and pepper to season
  

Method:

1. Preheat oven to 220C. Boil the potatoes for 8-10 minutes until fork tender, then drain and let them stand for 5 minutes. Add the potatoes to a lined baking tray and toss with 2 Tbsp oil. Smash the potatoes down with a glass and brush over remaining oil. Sprinkle over flakey salt and cracked black pepper and roast for 50-60 minutes or crispy and golden brown.
2. To make the sauce, combine yoghurt, tahini, minced garlic, chilli oil, soy sauce and vinegar in a large mixing bowl. Mix until smooth and set aside.
3. Use a rolling pin to smash the cucumbers, then chop into small pieces. Add the chopped cucumber to a serve, toss with 1 Tbsp of salt and stand for 5 minutes. Rinse with water then add to the sauce along with the spring onions and coriander and mix to coat.
4. To assemble, add half the cucumber mix to a bowl, followed by half the potatoes, then layer the rest of the cucumber mix and the potatoes. Sprinkle over some more spring onion greens and devour!