Jun 28, 2018
Slice the parboiled baby potatoes into discs.
Rub with olive oil, salt and pepper, and grill on the pan.
Place the onion, garlic, sunflower seeds, pumpkin seeds, pepper, olives and capers in a mixer and pulse a few times to achieve a coarse mixture.
Remove from the blender and into a small pan on medium heat with some olive oil.
Add the sesame seeds, salt and thyme.
Roast for a few minutes.
Meanwhile, mix the yoghurt with lemon zest, salt and oregano.
Once potato slices are done both sides, remove.
Place on plate.
Some mixture on top of each slice, and drizzle the yoghurt sauce.