Za’atar flavoured Potato Wedges with Lebanese Salad
4 medium potatoes, cut into wedges
3 tbsp za’atar
1 tbsp salt
2 tomatoes, diced
1 cucumber, diced
½ bunch mint, chopped
½ bunch parsley, chopped
3 handfuls baby spinach, chopped
juice 1 lemon
1 heaped tsp sumac
Preheat the oven to 200°C
Place the cut potato wedges onto a baking tray lined with greaseproof paper.
Sprinkle the potatoes with za’atar and salt and toss well to coat.
Evenly space the potatoes onto the baking tray and cook for about 30 minutes.
To make the Lebanese Salad, add all of the chopped ingredients to a bowl. Squeeze over lemon juice, add the sumac and toss well.
Serve the salad on a platter with the baked wedges.
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