Baked Potato Salad

Ingredients:

• 5 small baking potatoes, scrubbed
• 125gm mixed salad leaves
• Dressing:
• ½ teaspoon ground cumin
• juice of half a lemon
• 100gm low fat firm yoghurt
• serves 4

Directions:

1. Heat the oven to 200C. Place the potatoes on a baking tray and cook for 50-55 minutes until soft when squeezed and crisp on the outside.
2. Meanwhile, to make the dressing, place the cumin in a small ovenproofdish, such as ramekin and toast in the hot oven for no more than two minutes while the potatoes are baking. Do not let it burn. Remove from the oven and leave to cool.
3. Stir together with cooled cumin, lemon juice and yoghurt in a small bowl and add pepper to taste. Cover and chill.
4. Arrange the salad leaves on serving plates. When the potatoes are done remove from the oven and using an oven mitt for protection, quarter lengthways into wedges.
5. Put five potato wedges on each plate. Drizzle the potatoes with the dressing and serve immediately.