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.
250g Cornish New potatoes
Juice of 1 lemon
1.5 tbsp olive oil
2tbsp parsley, roughly chopped
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
Bring the new potatoes to the boil in a pan of salted water. Cook until tender, 15-18 minutes.
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.
Stir through the olives, cucumber, tomatoes, radishes and spring onion and mix well so everything is coated in the dressing.
Transfer to a plate and top with the crumbled feta.
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