Smashed potato, dill, feta & pickled red onion salad

Method

1. 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.

2. 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.

3. 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.

Nutrition

calories

358 calories

fatContent

22 grams fat

fiberContent

4 grams fiber

sugarContent

5 grams sugar

sodiumContent

0.94 milligram of sodium

proteinContent

8 grams protein

carbohydrateContent

30 grams carbohydrates

saturatedFatContent

6 grams saturated fat

Indicative values from the source, for the original recipe.

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