Halloumi and harissa fatteh recipe | delicious. magazine

Ingredients

• About 400g potato skins from 1.7kg boiled potatoes (see tip)
• 3 tbsp light olive oil
• 2 ½ tsp nigella seeds (see Know-how)
• 750g carrots, peeled and cut into long halves or quarters
• 250g reduced-fat halloumi, cut into 1.5cm cubes
• 1 tbsp rose harissa paste
• 150g natural yogurt
• 100g mayonnaise
• 300g mixed tomatoes, sliced or halved if small
• ¾Apple-converted-space large round or butterhead lettuce, leaves roughly torn
• ⅓ bunch fresh mint, leaves roughly torn