GF, V, NF, DF

30 MIN

I think weekend brunches are such a special time. Rich is home, everyone is well rested, I play jazz music in the background and - most importantly - we cook together.

This brunch spread hosts some of the most perfect flavor combinations- we have spicy roasted ‘Greek Style’ potatoes wedges, portabello mushrooms topped with a baked egg and this gorgeously creamy and sweet tahini dip. If you haven’t noticed, my new secret weapon in the pantry is pomegranate molasses. It is tart but still delicately sweet in flavor, and matches perfectly with the slightly bitterness of the tahini. The flavors and buttery texture of the dip add depth when combined with the crispy, savorous spiced potato wedges. The sweetness of the paprika, aromatic thyme and pungent oregano on the wedges are so moreish, I always make extra of these to save them for the next morning… but they never actually last a full 24 hours in the fridge! Proceed with caution!

Sweet Tahini dip & greek spiced potatoes

Serves 2

Potato Wedges

-500 g yellow potatoes, cut into wedges

-1 glug olive oil

-1/2 tbsp smoked paprika

-1/2 tbsp oregano

-1/2 tbsp thyme

-1/2 tbsp cumin

-salt to taste

Preheat oven to 220C. On a lined baking tray, toss the potato with the spices and a glug of olive oil. Mix well so each potato is fully coated.
Bake for 20-30 minutes or until nicely crispy and browned.

Sweet Tahini

-2 tbsp tahini

-2 tbsp water

-1 minced garlic clove

-squeeze of lemon

-1/4 tsp salt

-1 tsp pomegranate molasses

1. Combine all and whisk well until fully immersed.

ENJOY!