Oregano Roasted Feta with Greek Salad & Babagaboush Crema
A hint of honey complements the saltiness of feta in this classic recipe that's the perfect side dish or savoured on its own.
Ingredients
Potatoes
- 800 g baby potatoes diced 2cm
- Greek herbs (1 tsp Italian herbs, 1 tsp marjoram, 1 tsp garlic powder, 1 tsp dill, 1 tsp rosemary)
- 1 drizzle oil
Feta
- 400 g feta diced 2cm
- 1 bunch oregano finely chopped
- 3 Tbsp honey
- 2 tsp water
Salad
- 1 Lebanese cucumber diced
- 2 tomatoes diced
- 150 g roasted capsicum diced
- 70 g olives roughly chopped
- 75 g rocket
- Greek dressing (store bought or see recipe note below)
To Serve
- 100 g babaganoush crema (or hummus, store bought)
Instructions
- Before you start, preheat oven to 220°C (or 200°C fan bake).
- Prep potatoes and toss on a lined oven tray with Greek herbs and oil. Season with salt and pepper and roast for 20 minutes.
- Prep feta and oregano. In a medium bowl, whisk honey, oregano and water measure together. Gently toss feta in honey mixture to coat. Set aside.
- When potatoes have had 20 minutes cook time, remove tray from oven, scatter over feta and return to oven for a further 5-10 minutes, until potatoes are tender and feta is lightly golden.
- Prep cucumber, tomato, roasted capsicum and olives. Just before serving, toss all salad ingredients together in a bowl with a pinch of salt. Season to taste with salt and pepper.
- Serve salad with potatoes, feta and babaganoush crema. ½
Notes
Greek Dressing
2 Tbsp olive oil
1 Tbsp vinegar
1/2 Tbsp lemon juice
1 tsp mustard
1/2 tsp honey
Pinch of dried basil, parsley and oregano
1/2 tsp salt
1/2 tsp garlic powder Add dressing ingredients to a small bowl and whisk, until combined. Season to taste with salt and pepper. Add more olive oil or lemon juice, if needed.
2 Tbsp olive oil
1 Tbsp vinegar
1/2 Tbsp lemon juice
1 tsp mustard
1/2 tsp honey
Pinch of dried basil, parsley and oregano
1/2 tsp salt
1/2 tsp garlic powder Add dressing ingredients to a small bowl and whisk, until combined. Season to taste with salt and pepper. Add more olive oil or lemon juice, if needed.
