Tandoori Potato Salad

1.  Rinse and peel the potatoes. Cook in boiling   water for five minutes until tender but still   firm.
2.  Combine part boiled potatoes, Patak’s   Tandoori Curry Paste and yoghurt into a   small mixing bowl and leave in the fridge to   marinate for one hour.
3.  Preheat the oven to 180°C and place   potatoes on a large baking tray. Season well   with salt and pepper and drizzle oil on top of the potatoes. Cook for 30 minutes until   golden and crunchy.
4.  In a medium saucepan, heat oil and cook   red onion for 5 minutes or until translucent.   Add chickpeas and bring to the boil. Stir in   baby spinach and fresh coriander.
5.  Combine baked potatoes with chickpea   mixture and serve. Finish with pomegranate seeds and drizzle of yoghurt if desired.
6.  Serve with Patak’s Mini Pappadums.

Enjoy!