Mark Sargeant's Warm Cyprus Potato, Tomato, and Feta Salad |
|
 |
Prep Time: 10 Minutes Cook Time: 7 Minutes |
Ready In: 17 Minutes Servings: 4 |
|
Mark Sargeant's Warm Cyprus Potato, Tomato, and Feta Salad Ingredients:
4 potatoes |
2 tablespoons oil |
1 onion |
2 garlic cloves |
1 1/2 teaspoons cumin |
1 teaspoon cinnamon |
400 g tomatoes |
250 g spinach |
handful oregano |
2 tablespoons vinegar |
100 g feta |
bread |
Directions:
1. Cook the potatoes in boiling, salted water for 4 minutes until tender. Drain.
2. Heat the olive oil a large frying pan and fry the potatoes until golden, then remove from the pan and set aside.
3. Fry the onion, garlic and spice until golden. Return the potatoes to the pan with the tomatoes. Turn up the heat and cook for 3 minutes. Remove from the heat and stir through the spinach. Add the vinegar and the handful of oregano or parsley, and toss to combine.
4. Transfer the potatoes to a serving dish and crumble over the feta. Drizzle with a little olive oil, and some freshly ground black pepper, then scatter over the remaining herbs and serve with some crusty bread, if you like.
|
|