Mark Sargeant's Warm Cyprus Potato, Tomato, and Feta Salad

"Mark Sargeant's Warm Cyprus Potato, Tomato, and Feta Salad"
 
Download
photo by a food.com user photo by a food.com user
Ready In:
17mins
Ingredients:
12
Serves:
4
Advertisement

ingredients

Advertisement

directions

  • Cook the potatoes in boiling, salted water for 4 minutes until tender. Drain.
  • Heat the olive oil a large frying pan and fry the potatoes until golden, then remove from the pan and set aside.
  • 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.
  • 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.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

Have any thoughts about this recipe? Share it with the community!
Advertisement

RECIPE SUBMITTED BY

Advertisement
Advertisement
Advertisement

Find More Recipes