Potato & feta bake with radish slaw
By Good Food
Enjoy the multiple flavours and textures of this simple vegetarian dish of crushed potatoes, cheese and crunchy slaw
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Prep:10 mins
Cook:35 mins
- Serves 2
- Easy
Nutrition per serving
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kcal 518
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fat 28g
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saturates 10g
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carbs 52g
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sugars 12g
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fibre 8g
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protein 15g
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salt 2.1g
Ingredients
- 500g new potatoes, halved
- 3 tbsp olive oil
- 5 spring onions, trimmed and finely sliced
- ½ small pack parsley, chopped
- ½ x 200g pack feta cheese, crumbled
- 1 red pepper, halved, deseeded and very thinly sliced
- 4 small (approx 140g) Chinese leaf, trimmed and finely shredded
- 4 radishes, trimmed and grated
- 2 tbsp low-fat natural yogurt
- 1 tbsp lemon juice
Method
Boil the potatoes for 20-25 mins or until tender. Towards the end of the cooking time, heat the grill to medium-hot.
Drain the potatoes thoroughly and return to the pan. Use a fork to lightly crush them, then mix in 2 tbsp of the olive oil, the spring onions, parsley and just under half the feta. Season.
Transfer to a small ovenproof dish and scatter with the remaining feta. Drizzle over the remaining oil and grill for 4 mins.
Meanwhile, to make the slaw, mix the pepper, Chinese leaves and radishes in a bowl. In a smaller bowl, mix together the yogurt, lemon juice and some seasoning, then drizzle over the slaw. Toss gently to combine and serve with the potato bake.
