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Get this vibrant potato salad ready for your next street party. Topped with crunchy Bombay mix, mixed through with fresh veg and herbs, these spuds are just asking to be made again. See method
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Crush the garlic into a small bowl and squeeze over the lime juice. Stir and set aside. Preheat the oven to gas 7, 220°C, fan 200°C and put a baking tray inside to heat up.
Meanwhile, halve the potatoes and toss with 1 tbsp olive oil in a bowl, then arrange, cut-side down, on the hot baking tray. Roast for 25 mins until lightly browned, then turn and scatter in the chickpeas. Roast for 10 mins more until the potatoes are browned and the chickpeas are lightly crisped.
Meanwhile, in a small bowl, whisk together the tamarind paste, sugar, ½ tsp cumin and 2 tbsp water. Season with pepper and set aside.
Make a chutney by blending the fresh coriander, half the garlic-lime mix and half the sliced chillies in a food processor until finely chopped. Add 2 tbsp oil, season to taste and blend again until smooth; set aside.
Mix the yogurt with the remaining garlic-lime mixture, then spoon half into a large serving dish.
Put the potatoes and chickpeas in a bowl. Toss with the chaat masala (if using), chilli flakes, ½ tsp cumin and the ground coriander. Add 2 tbsp of the tamarind sauce; toss to coat.
Spoon the potato-chickpea mix over the yogurt in the serving dish. Drizzle over the remaining yogurt and tamarind sauces. Top with the tomatoes, onion and pomegranate seeds; drizzle over the coriander chutney. Sprinkle with the nigella seeds (if using), Bombay mix and reserved fresh chilli to serve.
Get ahead: The potato mixture and the sauces can be made ahead and kept in airtight containers in the fridge for up to 2 days. The salad should be assembled just before serving.
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