for 4 person

Wild garlic pesto

2 bunch	wild garlic, roughly chopped
40 g	almonds, coarsely chopped, roasted
2 tbsp	raisins
½ dl	water
½ tsp	fennel seeds, coarsely crushed
½ tsp	ground coriander seeds
½ tsp	chilli flakes
¼ tsp	salt
4 tbsp	olive oil

Potatoes

1 kg	waxy potato, cut into slices approx. 1 cm thick
2	garlic cloves, sliced
2 tbsp	olive oil
1 tsp	curry powder
¾ tsp	salt

To serve

300 g

plain greek yoghurt

How it's done

Wild garlic pesto

Using a food processor or mortar and pestle, puree the wild garlic with all the other ingredients up to and including the salt until smooth, then mix in the oil.

Potatoes

Mix the potatoes, garlic, oil, curry powder and salt on a baking tray lined with baking paper.

To roast

Approx. 40 mins. in the lower half of an oven preheated to 200°C. Remove, allow to cool slightly.

To serve

Plate up the yoghurt, serve the roast potatoes and pesto on top.

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