Potato & feta bake with radish slaw

Enjoy the multiple flavours and textures of this simple vegetarian dish of crushed potatoes, cheese and crunchy slaw

  • Prep:10 mins
    Cook:35 mins
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 518
  • fat 28g
  • saturates 10g
  • carbs 52g
  • sugars 12g
  • fibre 8g
  • protein 15g
  • salt 2.1g


  • 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


  1. Boil the potatoes for 20-25 mins or until tender. Towards the end of the cooking time, heat the grill to medium-hot.

  2. 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.

  3. Transfer to a small ovenproof dish and scatter with the remaining feta. Drizzle over the remaining oil and grill for 4 mins.

  4. 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.

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