WARM BAKED FETA &
sPRING green potato salad
PREP TIME: 15 MINUTES
COOKING TIME: 55 MINUTES
SERVES: 6
INGREDIENTS
750g Spud Lite baby potatoes
1 bulb garlic, cloves separated with skins on
1/4 cup olive oil
Salt flakes and freshly ground black pepper
1 cup frozen broad beans
1 cup frozen peas
2 tablespoons mint leaves, roughly chopped
2 tablespoons parsley leaves, roughly chopped
1/4 cup slivered almonds, roasted
BAKED FETA
250g block feta
Bunch spring onions, cut into 5cm batons
1 lemon, juiced and zested
1/2 teaspoon chilli flakes
METHOD
1. Preheat oven to 200ºC (180ºC fan-forced).
2. Place the feta, spring onions, lemon juice, chilli flakes and 1 tablespoon olive oil in a small pan. Bake in preheated oven for 15 minutes. Remove cheese and set aside.
3. In a large roasting pan, place baby potatoes, garlic, salt, pepper and remaining olive oil together, tossing until well coated. Place in preheated oven for 40 minutes, turning potatoes half way through cooking.
4. Bring a medium saucepan of water to the boil. Add broad beans and peas and cook for 2 minutes. Drain.
5. Heat olive oil in a large non-stick saute pan over a medium heat.
Add garlic and button mushrooms, stirring to combine. Cook for 5 minutes or until golden, stirring often. Remove from pan.
6. To serve salad, squeeze roasted garlic into the spring onion mixture, stirring gently to combine. Place roast potatoes, broad beans, peas, roasted spring onion mixture, mint and parsley together tossing to combine. Top salad with chunks of roasted feta, lemon zest and almonds.
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