سلطة بطاطا حرّة

Prepare the potato marinade by mixing pepper paste, garlic, olive oil, and lemon juice.

Add the cooked potatoes to the mixture and toss well.

Cut sambousek dough into squares and fry until golden.

In a large bowl, add chopped iceberg lettuce and sliced cucumber.

Add cooked quinoa to the bowl.

Add the seasoned potatoes and fried sambousek squares.

Drizzle with tahini, and sprinkle with sesame seeds and black seeds.