Middle Eastern-Style New Potato Salad

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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