Cumin-glazed Jersey Royal Skewers by tarasvegantreats

Ingredients:

12 Jersey Royal Potatoes​

3 medium red onions​

———​

235g cooked butterbeans​

40ml olive oil​

4 tablespoons tahini​

1 lemon ​

Sea salt​

———​

60ml maple syrup​

40ml olive oil​

2 tablespoons whole cumin seeds​

———​

60ml olive oil​

10g fresh chives​

8g flat leaf parsley​

6-8 basil leaves​

3 small garlic cloves​

2 spring onions​

1 red chilli

Method:

1.Boil potatoes whole for 15 minutes until skin begins to flake​

2.Drain, rinse & leave aside​

3. Blend butterbeans, tahini, lemon juice & a pinch of salt until smooth, leave aside​

4.Use the lemon skins to release more juice onto a large baking tray​

5.Chop onion into large chunks. Thread onto skewers alongside slightly cooled potatoes​

6.Place onto lemon juiced baking tray​

7.Combine cumin, oil & syrup. Glaze each skewer generously then sprinkle with salt​

8.Place into a preheated oven for 25-30 minutes at 180c. Re-coat with excess cumin sauce half way through if you’d like​

9. Finely chop chives, parsley, basil, spring onions & chilli. Add to a bowl with minced garlic, olive oil & a pinch of salt. Mix well & keep in fridge until potatoes are turning golden​

10.Smooth houmous onto your serving plate using the back of your spoon. Pile up hot skewers & drizzle with herby oil to finish​