Serves 6 as a main, 10 as a side:

1 kg Jersey Royal New Potatoes, scrubbed and cut into 3 cm pieces

200g feta

1 lemon, cut into 8 segments

4 tbsp extra virgin olive oil

3 tbsp fresh oregano leaves (or rosemary if you can’t find oregano)

½ tsp chilli flakes

400g green beans

80g blanched almonds

A large bunch of parsley, leaves picked

 

For the harissa

2-4 red chillies to taste

2 tsp cumin seeds, toasted

1 cooked red pepper from a jar

1 garlic clove

75ml extra virgin olive oil plus 1-2 tbsp for dressing

 

For the tahini yogurt

4 tbsp tahini

100g natural yogurt

 

Heat the oven to 200C/fan180C/gas 6. Toss the Jersey Royal New Potatoes in a large roasting tray with chunks of the feta, the cut lemon, olive oil, herbs and chilli. Season well with salt and pepper and roast for 25 minutes before tossing through the beans.  Roast for a further 10-15 minutes until the Jersey Royal New Potatoes are golden and the feta is crisping.

 

While the Jersey Royal New Potatoes are cooking put a dry frying pan over a high heat and dry roast the chillies for 7-8 minutes turning from time to time, until they are blackened all over.  Remove the chillies and add the cumin seeds, toasting for 20-30 seconds until smelling fragrant.  Grind the cumin seeds and add to the blender with the chillies, red pepper and garlic, blending until smooth.  Add the olive oil and pulse again. Season to taste, adding a pinch of brown sugar if you think it is needed.  Stir the tahini into the yogurt in a serving bowl, then swirl through the harissa (optional).

 

Remove the Jersey Royal New Potatoes from the oven when they are cooked and turn the oven down to 130C.  Add the almonds and toast for 5-10 minutes until a pale golden.  Remove and roughly chop.  Toss the parsley into the Jersey Royal New Potatoes and empty them out onto a warm serving plate.  Scatter with the almonds and a few extra leaves of parsley and dollop on the harissa yoghurt. If you prefer a milder harissa use less chillies or remove the seeds after roasting.

Serve at once.

 

You can use parsley stalks in pesto or salsa verde.  I would serve this on a lovely oblong antique-white china plate with lots of parsley and almonds to strew over.  Delicious with sausages, lamb chops, grilled courgettes or as a mezze with other summer salads.