- 0.5kg new potatoes
- 2 tbsp Greek yoghurt
- 2 tbsp Kefir
- 1 lemon
- 2x spring onions, chopped
- Handful pomegranate seeds
- Olive oil
- Sea salt
- Boil the potatoes until soft.
- Griddle potatoes in some olive oil until charred on both sides, by squashing them down on the pan.
- Remove from the griddle and mix in the Greek yoghurt, kefir and the juice of a lemon.
- Add a glug of olive oil and a good sprinkle of salt.
- Top with spring onions and pomegranate seeds.