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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 2 |
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Sometimes I just can't decide between my two favourite salads, Greek or Potato. This is a tasty combination of the two. Ingredients:
500 g small new potatoes |
1 small red onion, finely chopped |
1/2 tablespoon dijon mustard or 1/2 tablespoon english mustard |
1 tablespoon lemon juice |
salt and pepper |
3 tablespoons olive oil |
10 black olives |
2 courgettes, thickly sliced |
100 g sugar snap peas |
150 g cherry tomatoes |
2 tablespoons fresh parsley or 2 tablespoons coriander |
15 fresh mint leaves, shredded |
100 g feta cheese |
Directions:
1. Boil the potatoes until just tender.
2. Meanwhile, make the dressing by mixing the mustard and lemon juice in a salad bowl.
3. Add a bit of salt and then whisk in the olive oil.
4. Stir in the in onion.
5. Pit the olives, loosening the flesh in chunks, and then add them to the dressing.
6. Heat a small pan of boiling water and drop in the courgetttes and sugar snap peas.
7. Let cook for one minute, then drain.
8. Add the cooked and drained potatoes, the courgettes and peas into the dressing.
9. Season with lots of black pepper and stir until well mixed.
10. Halve the tomatoes, then add them to the salad along with the parsley or coriander and the mint leaves.
11. Toss once more, then slice the feta and lay on top.
12. Serve and enjoy.
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