Smashed potato, dill, feta & pickled red onion salad
Serves 4
Easy
Prep:
Cook:
plus pickling
Baby potatoes are a perfect match for tangy feta – it works well as a side with grilled meat or fish
Skip to ingredients
Units:
- 1 red onionfinely sliced
- 3 tbsp red or white wine vinegar
- 1 tsp caster sugar
- 750g baby potatoes
- 4 tbsp olive oilplus a little extra for the baking tray
- 2 tbsp extra virgin olive oil
- 2 tsp Dijon mustard
- ½ small bunch of dillfinely chopped
- 100g fetacrumbled
Nutrition: per serving
- kcal358
- fat22g
- saturates6g
- carbs30g
- sugars5glow
- fibre4g
- protein8g
- salt0.94g
Method
step 1
Put the onion in a small, non-metallic bowl, and add the vinegar, sugar, a pinch of salt and 2 tbsp boiling water from the kettle. Cover and leave to pickle for at least 30 mins.
step 2
Cook the potatoes in a pan of boiling salted water for 15-20 mins until tender – a cutlery knife should be able to pierce them easily. Drain well. Heat the oven to 220C/200C fan/gas 7. Tip the potatoes into a roasting tray and press down using the oiled base of a glass, ramekin or spatula until the potatoes are squashed. Ensure the potatoes are in a single layer on the tray, then drizzle over the 4 tbsp olive oil and season. Roast for 20-25 mins until golden and crisp at the edges.
step 3
Drain the pickled onions, reserving the pickling liquid. Whisk the extra virgin olive oil, Dijon mustard and most of the dill into the reserved liquid. Tip the smashed potatoes onto a serving platter. Crumble over the feta and pour over the dressing. Scatter over the remaining dill and the pickled onions.
