Harissa Hasselback Kumara with Yogurt Honey & Hazel Nuts.
There's not doubt about it, hassleback's are delicious. As the kumara bakes, the slices fan out, creating a crispy outer layer and a tender, creamy interior.
3 x small kumara
1 tablespoon harissa paste
½ tablespoon olive oil
½ cup hazelnuts
1 tablespoon olive oil
1 tablespoon honey
¾ cup plain Greek yogurt ( Substitute any dairy plain dairy free yogurt)
1 large garlic clove crushed
Juice ½ lemon
1 teaspoon olive oil
Wash and dry the potatoes. Cut the potatoes lengthways down the middle. Place the potatoes on a cutting board with the flat side down. Place a wooden spoon on chop stick on either side of the potato. Using a Sharpe knife to make a series of evenly spaced cuts across the top of the potato. Slicing downwards vertically and stopping as you hit the wooden spoons or chop sticks, repeat this will all the kumara halves.
In bowl mix together the harissa paste and olive oil. Brush the harissa mixture onto the kumara, gently pulling the cuts apart to allow some of the mixture to go inside the cuts. Season with salt, pour a little olive oil into a baking tray and place the potatoes flat side down. Bake in the oven at 200 degrees for 20-25 minutes. Cooking time may vary depending on the size of the kumara. Use a fork to check if the kumara is soft inside.
In a bowl combine the yogurt, olive oil crushed garlic and salt.
Roast the hazelnuts. Place the hazelnuts onto a baking tray and into the oven for 5 minutes. Remove from the oven, pour the hot hazel nuts into a clean tea towel, and rub together to remove the skins. Roughly chop the skinless hazel nuts & set aside. The honey hazelnuts will be the last step just before serving.
When the kumara is cooked & yogurt is ready it’s time to make the honey hazelnuts. In a pot add the olive oil & hazelnuts cook till starting to brown stirring the pot often, cook on a low heat. When the hazelnuts have turned slightly brown stir in the honey & remove from the heat.
To assemble, spread the yogurt onto large platter or plate. Place the kumara on top of the yogurt pour over the oily harissa mixture that may be remaining in the pan. Using. Spoon pour over the honey hazelnuts over each kumara. (The honey will be extremely hot be careful!).
Season with salt and pepper and serve.
** Harissa paste is a north African hot chili paste, usually found in most supermarkets or fine foods stores in jars or tubes**