Oregano and Honey Roasted Feta with Greek Salad

Oregano and Honey Roasted Feta with Greek Salad

Ready in 30 minutes • Serves 4
This dish most recently appeared in My Veggie (3 Nights For 4) on Sunday, November 11, 2018.
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Ingredients

Potatoes

  • 800g baby potatoes
  • 1 pack Greek herbs

Feta

  • 3 Tbsp honey
  • 1 bunch chopped oregano
  • 400g feta cheese

Salad

  • ½ telegraph cucumber
  • 2 tomatoes
  • 2 capsicums
  • 1 baby cos
  • 1 sachet veggie Greek dressing
  • 1 pack olives

Steps

  1. Cook potatoes Preheat oven to 220°C. Dice potatoes 2cm and toss on a lined tray with Greek herbs and a drizzle of oil. Season with salt and roast in oven for 25 minutes.
  2. Prepare feta Whisk honey and oregano in a shallow bowl with 2 tsp water. Dice feta 2cm and gently toss in honey mixture. Don’t worry if feta breaks a little!
  3. Cook feta When potatoes have cooked for 25 minutes, scatter with honeyed feta, turn oven to high grill and grill feta for about 5 minutes, until starting to colour.
  4. Prepare salad Dice cucumber, tomatoes and capsicums 2cm and separate cos leaves.
  5. Finish salad Toss all salad ingredients together in a large bowl and season to taste.
  6. Serve salad scattered on plates and top with roast potatoes and feta.

Nutritional Information

Energy 2505 kj
599 kcal
Protein 22.9g
Carbohydrate 51.3g
Fat 32.8g