A lovely vegetarian lunch from ” Morito” by Samuel and Samantha Clark.
Ingredients
- 400-500 g potatoes such as Pink Fir Apple, Charlotte or Ratte
- 4 large sprigs of mint
- 100 g feta cheese thinly sliced
- 5 tbsp extra virgin olive oil
- a pinch dried oregano optional
- 3 spring onions including the green part, sliced into thin rounds
Servings:
Instructions
- Simmer the potatoes in well-salted water with 1 sprig of mint for 20-25 minutes or until tender. (Other varieties of potato may take less time to cook as they are less dense.) Drain the potatoes and discard the mint.
- While the potatoes are cooling, pick the leaves off the remaining sprigs of mint and shred them finely. When the potatoes are just cool enough to handle, slice them into 8mm-thick rounds.
- Toss all the ingredients gently in a bowl. Have a quick taste to see if the seasoning needs adjusting. This salad can be eaten either hot or at room temperature.
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