Middle Eastern Salad and Roasted Hassleback Potatoes

Zechariah Nurse

Zechariah Nurse from Bishops Down Primary in Tunbridge Wells 2017 entrant

I love salads and trying to eat healthy so I wanted to make something that was really good for you with lots of flavour. All the herbs and dressing make this a really tasty simple meal.

Method

Pre heat oven to 200 degrees.
Wash and slice potatoes thinly on top only leaving the bottom intact. Then put all potatoes in a bowl and mix with the olive oil rosemary salt and pepper. You can use a spoon to spoon the mixture into each potatoe top. Next place all potatoes cut side up on a sheet pan and roast in the oven for 45 minutes.

Whilst the potatoes are cooking mix all the salad ingredients listed apart from the feta together. Then using a large cup or measuring jug squeeze the lemon juice in, add the garlic and mix then slowly add the oil and whisk together so it doesn't separate. Lastly add the salt and pepper.

The last step is just to pour the dressing over the salad and mix well then sprinkle the feta cheese over the top and arrange the potatoes around the plate.

Ingredients

Salad:

1 cucumber chopped
4 medium tomatoes de seeded and chopped
8 spring onions chopped
Handful mint chopped
Handful of parsley chopped
Feta cheese diced to sprinkle on top

Potatoes:

1 bag new potatoes
2 tbsp Rosemary
2 tbsp olive oil
Salt and Pepper

Dressing:
1/4 cup Olive oil
2 Lemons juiced
2 cloves garlic
Salt and Pepper to taste