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Zingy Potato Salad


  • 0.5kg new potatoes
  • 2 tbsp Greek yoghurt 
  • 2 tbsp Kefir
  • 1 lemon
  • 2x spring onions, chopped 
  • Handful pomegranate seeds
  • Olive oil
  • Sea salt


  1. Boil the potatoes until soft.
  2. Griddle potatoes in some olive oil until charred on both sides, by squashing them down on the pan.
  3. Remove from the griddle and mix in the Greek yoghurt, kefir and the juice of a lemon.
  4. Add a glug of olive oil and a good sprinkle of salt.
  5. Top with spring onions and pomegranate seeds.
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