Warm Cyprus Potato and Tomato Salad with Feta and Oregano
Serves: 4
Ready in: 15 to 30 mins
Cost Cutting Eco Friendly Gluten Free Quick Make
If you omit the feta from this potato salad, it becomes a fabulous vegan alternative to the mayo-based potato salad
Ingredients:
4 large Cypriot potatoes, scrubbed and diced1 large onion, halved and thinly sliced
2 garlic cloves, sliced
1 ½ tsp ground cumin
1 tsp ground cinnamon
2 tbsp extra virgin olive oil
400g can chopped tomatoes
1 bunch fresh oregano
2 tbsp red wine vinegar
1 bag baby spinach
1 small block vegetarian feta cheese
method:
- 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.
- 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.
- 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.
- 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.
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