Warm Cyprus Potato and Tomato Salad with Feta and Oregano
If you omit the feta from this potato salad, it becomes a fabulous vegan alternative to the mayo-based potato salad
- Serves:
- 4
- Ready in:
- 15 to 30 mins
Ingredients
Method
- 1
Place the potatoes in a pan and cover with salted water. Bring to the boil and simmer for four minutes until just tender then drain and cool.
- 2
Heat the olive oil in a large sauté pan and fry the potatoes until golden. Remove from the pan and set aside then add the onions, garlic and spices and fry until lightly golden. Place the potatoes back in the pan with the onions and add the tomatoes.
- 3
Cook on a high heat to reduce the tomatoes slightly for about three minutes then add the spinach. Remove from the heat straight away and gently toss the spinach so that it just wilts, then add the red wine vinegar and some of the chopped oregano.
- 4
Pour into a serving dish then crumble the feta cheese on top, drizzle on some olive oil, and sprinkle over black pepper and more fresh oregano. Serve with some crusty bread.
PER SERVING: 19.2g FAT (Excluding extras)
Warm Cyprus Potato and Tomato Salad with Feta and Oregano was taken from COOK VEGETARIAN
Download Cook Vegetarian now! Available on your Newsstand...
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- 1
Place the potatoes in a pan and cover with salted water. Bring to the boil and simmer for four minutes until just tender then drain and cool.
- 2
Heat the olive oil in a large sauté pan and fry the potatoes until golden. Remove from the pan and set aside then add the onions, garlic and spices and fry until lightly golden. Place the potatoes back in the pan with the onions and add the tomatoes.
- 3
Cook on a high heat to reduce the tomatoes slightly for about three minutes then add the spinach. Remove from the heat straight away and gently toss the spinach so that it just wilts, then add the red wine vinegar and some of the chopped oregano.
- 4
Pour into a serving dish then crumble the feta cheese on top, drizzle on some olive oil, and sprinkle over black pepper and more fresh oregano. Serve with some crusty bread.
PER SERVING: 19.2g FAT (Excluding extras)
If you omit the feta from this potato salad, it becomes a fabulous vegan alternative to the mayo-based potato salad
Warm Cyprus Potato and Tomato Salad with Feta and Oregano was taken from Cook Vegetarian
DOWNLOAD COOK VEGETARIAN NOW! AVAILABLE ON YOUR NEWSSTAND...
