INGREDIENTS
2 tbsp
Wild Garden Ghee
1
red onion (diced)
5 cloves
garlic (minced)
1
shallot (diced)
1
red bell pepper (diced)
1 lb
yellow potatoes (diced)
1 tsp
salt
1 1/2 tsp
dried oregano
1/2 tsp
black pepper
1 tsp
sumac
1/3 cup
crumbled feta
1/4 cup
fresh dill (chopped)
6
cherry tomatoes (halved)
1/3 cup
olives (black and Kalamata)
1/2 cup
Wild Garden Tahini
1
lemon (juice of)
1/4 tsp
salt
1/4 tsp
black pepper