Zesty Roasted Dukkah Potatoes

Place the potato, dukkah and a good squeeze of lemon juice on an oven tray lined with baking paper. Drizzle with olive oil, then season with salt and pepper. Toss to coat and roast for 20 minutes.

While the potato is roasting, roughly chop the dill, then drizzle with a little olive oil. After the potato has roasted for 20 minutes, remove the tray from the oven, then sprinkle over the dill and lemon zest. Return the tray to the oven and roast until the potato is tender, a further 5 minutes. TIP: The olive oil helps prevent the dill leaves from burning.