This perfect Middle Eastern style summer salad is ideal for those warm summer evenings. Filled with Cornish New potatoes, pitted black olives and crumbly feta - delicious!
This recipe was created by Gabriella English.
SEASON
Spring/Summer
COMPLEXITY
Simple
PREPARATION TIME
10 minutes
COOKING TIME
20 minutes
SERVES
Serves 2
Ingredients
250g Cornish New potatoes
Juice of 1 lemon
1.5 tbsp olive oil
2tbsp parsley, roughly chopped
2tsp zaatar
8 black olives, pitted and halved
¼ cucumber, seeds removed and cut into half-moons
6 cherry tomatoes, halved
6 radishes, thinly sliced
1 spring onion, thinly sliced
50g feta, crumbled
Method
1
Bring the new potatoes to the boil in a pan of salted water. Cook until tender, 15-18 minutes.
2
Whisk together the lemon juice, olive oil, parsley and zaatar and season with salt and pepper. Once the potatoes are cooked, drain and add to a mixing bowl with the dressing. Toss to coat and set aside to cool slightly.
3
Stir through the olives, cucumber, tomatoes, radishes and spring onion and mix well so everything is coated in the dressing.
4
Transfer to a plate and top with the crumbled feta.
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