Ingredients for the potatoes:
Preheat the oven to 160 degrees. Clean the potatoes, wrap them in parchment paper and cook in the oven for about 45 minutes. Depending on the size, the cooking time may vary. Remove the potatoes from the oven and paper and let cool lukewarm. Halve and scoop out the tubers. Leave a border of about 0.5 cm.
Place the insides of the potatoes in a bowl. Dice sheep’s cheese, add and mix both. Depending on your taste, you can vary the amount and type of cheese. Season with salt, pepper and harissa and add olive oil. Pour the mixture into the hollowed out potatoes. The filling may protrude slightly over the edge. Place the potatoes back on the baking tray and gratinate in the oven for 5-6 minutes over high top heat.
Ingredients for the salsa:
Meanwhile, make the salsa. Wash and dry vegetables and herbs. Deseed the cucumber (express the juice from the cucumber seeds in a sieve and set aside for the vinaigrette), dice the flesh. Cut the tomatoes, onions and peppers into cubes as well. Finely chop the garlic and chili. Squeeze lemon. Whisk together the olive oil, maple syrup, and lemon juice in a bowl to make a vinaigrette, then add the garlic and chili, along with the cucumber juice. Add the diced vegetables and onions and mix with the vinaigrette. Season with salt and pepper. Cut the spring onions into rings, roughly chop the parsley.
serving:
Place the potato halves on plates and pour the salsa generously over them. Sprinkle with toasted sesame seeds and some zatar and garnish with spring onions and parsley. As an alternative to the zatar spice mixture, you can use harissa or herbs de Provence with a little lemon zest.
As a starter or snack, the dish is enough for 8 people.
Further information
