- Place the potatoes into a pan of salted water and cook for 20 minutes from boiling point.
- Peel the potatoes and cut them into slices. Add the ground cumin and mix.
- Roast the flaked almonds in a hot frying pan.
- Mix the potatoes, cherry tomatoes and chopped scallion in a bowl.
- Drizzle with oil, sprinkle with roasted flaked almonds and enjoy without further ado!
Credit: recipe by AnneCé Bretin