Bombay Pototoes

Instructions:

Prepare the Skyr Labneh:

• Place a cheesecloth or clean kitchen towel over a sieve and set it over a bowl.
• Add the skyr to the cloth, sprinkle with sea salt, and gently mix.
• Let it drain in the refrigerator for at least 4 hours or overnight. The result will be a thick, creamy labneh.
• When ready to serve, transfer the labneh to a serving plate, drizzle with olive oil, and sprinkle with sea salt.

Bombay Potatoes:

• Preheat your oven to 200°C.
• In a large bowl, toss the diced potatoes with 2 tbsp of olive oil, curry powder, salt, and pepper.
• Spread the potatoes in a single layer on a baking sheet and roast for 20 minutes.
• In the same bowl, toss the cherry tomatoes and green beans with the remaining 1 tbsp olive oil, salt, and pepper.
• After 20 minutes, add the cherry tomatoes and green beans to the baking sheet with the potatoes. Roast for another 15 minutes.
• Add the drained lentils to the baking sheet and toss everything together. Roast for an additional 5 minutes until everything is heated through and slightly crispy.

Make the Jammy Eggs:

• Bring a pot of water to a boil. Add a tablespoon of vinegar (optional) to help with peeling the eggs.
• Carefully lower the eggs into the boiling water and cook for exactly 6.5 minutes for jammy yolks.
• Transfer the eggs to a bowl of ice water to stop the cooking. Once cool, peel the eggs and set aside.

Assemble the Dish:

• Spread a generous layer of skyr labneh on each serving plate.
• Top with the Bombay Potato and lentil mixture.
• Cut the jammy eggs in half and place them on top of the vegetables.
• Drizzle with a bit more olive oil and sprinkle with sea salt.

Serving:

• Serve immediately while the vegetables are warm and the eggs are perfectly jammy. Enjoy this flavorful and nourishing dish!