Hearty Greek Salad

Recipe

Hearty Greek Salad

Serves: 4 | Cooking time: 40 mins

Side | MOB

Ingredients

• 1 kg Baby Potato
• 500 g Tomatoes
• 1 Cucumber
• 180 g Kalamata Olives
• 3 tbsp Sesame Seeds
• 100 g Feta
• 2 tbsp Yoghurt
• 1 Lemon
• 1 tbsp Dried Oregano

Method

1. Heat the oven to 200°C. Wash and dry the potatoes, then tip them onto a large baking tray. Drizzle with olive oil, season with salt and pepper and rub to coat. Space them out so they’re not touching, then roast for 25 mins.
2. Meanwhile, chop the tomatoes into chunky pieces. Halve the cucumber lengthways, scoop out the seeds with a spoon and thinly slice. Halve the olives, reserving a splash of their brine.
3. Once the potatoes have had 25 mins, take the tray out of the oven. Using the bottom of a glass, press each potato down until about 1cm thick. Drizzle with a little more olive oil and return to the oven for 20–30 mins until golden and crispy.
4. Tip the tomatoes, cucumber and olives into a large bowl. Add a splash of the olive brine and toss together.
5. Zest the lemon into a blender, then squeeze in the juice. Add the feta, yoghurt and oregano, then blitz until smooth. Season with salt and pepper to taste. If you don’t have a blender, crumble the feta into a bowl, stir through the lemon zest and juice, oregano and yoghurt, then slowly whisk in the olive oil until creamy.
6. Toast the sesame seeds in a dry frying pan over a medium heat for a couple of minutes until golden.
7. Once the potatoes are crisp, tip them into the bowl with the veg. Add a glug of olive oil and the toasted sesame seeds, then gently toss everything together.
8. Spread the dressing onto plates and pile the smashed potato salad over the top.