First of all, set your oven to 200 degree centigrade (C°) or 400 degree foreign height (F°) to pre-heat it.
In the mean time, take a large mixing bowl and place ½ teaspoon of salt and some coarsely grated black pepper in it. Top the salt-pepper mixture with 1 tablespoon of olive oil and mix them well. Set the bowl aside.
Grab a cutting board and cut 5 small baking potatoes into quarters with a sharp knife.
Now, add the potato slices to the mixture in the bowl and toss all the ingredients until the wedges are coated well.
Place the coated potato slices onto an oiled baking sheet and place them in the pre-heated oven. Bake them for approximately 20 to 25 minutes or until golden brown and properly cooked.
Remove roasted potato slices from the oven and set them to a side until they are cool enough to touch.
Now, take a small bowl and add in grounded cumin. Place the bowl in the oven for around 2 minutes to roast the only.
Remove the roasted cumin from oven and whisk it together with lemon juice and yoghurt.
Assemble four pre-chilled medium salad plates in order and divide the fresh salad leave between them, arranging them in a presentable manner.
Moreover, divide the warm potatoes between the plates and drizzle the dressing equally on the salad plates. Serve without delay.