Smashed potato, roast beetroot and labne salad

Instructions

1. Preheat oven to 180˚C or 160˚C fan-forced. Place potatoes, beetroot and garlic on a baking tray, toss with oil and sprinkle with cumin, salt and freshly ground black pepper. Bake for 20 minutes. Using a fork, crush the potatoes on tray to break a little, then return to oven for a further 10 minutes or until potatoes are golden and beetroot is tender.
2. Bring a saucepan of water to the boil. Cook peas for 2-3 minutes or until tender. Drain. Push the garlic cloves from their skin and place in a bowl with potatoes, beetroot, labne, peas and watercress. Drizzle with reserved oil from the baking tray, then serve warm or cold.