Preheat the oven to 180c (fan). Drizzle 2tbsp olive or rapeseed oil onto a high sided baking tray and place in the oven
Pop the new potatoes into a large saucepan of generously salted cold water. Bring to a boil and cook for around 10 minutes or until the potatoes are tender when a knife is inserted. Drain and steam for a few minutes. Take the hot, oiled tray from the oven and add the steamed potatoes, taking care as the oil may spit. Using a fork or potato masher, gently crush the potatoes, just to split the skin and create a larger surface area. Toss to coat in the hot oil and season.
Return the tray to the oven and cook the potatoes for 20-25 minutes or until golden and crispy
Stir the harissa and 2 tbsp oil together and mix well. Set aside
For the pickled cucumber place the ribbons in a bowl and sprinkle with salt. Toss together and leave for 10 minutes, then drain off the excess liquid and add the cider vinegar, lemon juice, zest, sugar and dill. Set aside
To prepare for breading the schnitzel place the flour in a shallow bowl or tub and season. Place the egg in another bowl and beat to break it up. In a third bowl combine the Za’atar, chilli flakes and breadcrumbs
Take your turkey steaks and, one at a time, coat each one in the flour, followed by the egg, followed by the breadcrumb mix
Once you’ve coated all your steaks heat the oil in a large high sided frying pan and carefully lower them in. Cook the schnitzels on one side for 2-3 minutes until golden then turn over and cook for a further 2-3 minutes until crisp, golden and cooked through. Drain on kitchen paper. If you’re cooking in batches keep the first batch warm in the oven
Take your potatoes and add the harissa oil. Toss together to coat then serve a mound alongside the schnitzel and a few ribbons of pickled cucumber. Garnish with extra dill, if you like..