{"id":2209,"date":"2020-07-28T13:29:35","date_gmt":"2020-07-28T01:29:35","guid":{"rendered":"https:\/\/mfb-wordpress-ae-prod.azurewebsites.net\/explore\/uncategorized\/oregano-roasted-feta-with-greek-salad-babaganoush-crema\/"},"modified":"2023-08-07T14:37:57","modified_gmt":"2023-08-07T02:37:57","slug":"oregano-roasted-feta-with-greek-salad-babaganoush-crema","status":"publish","type":"post","link":"https:\/\/www.myfoodbag.co.nz\/explore\/2020\/07\/28\/oregano-roasted-feta-with-greek-salad-babaganoush-crema\/","title":{"rendered":"Oregano Roasted Feta with Greek Salad & Babaganoush Crema"},"content":{"rendered":"
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Oregano Roasted Feta with Greek Salad & Babagaboush Crema<\/h2>\n
A hint of honey complements the saltiness of feta in this classic recipe that's the perfect side dish or savoured on its own. <\/span><\/div>\n <\/div>\n \n
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Servings <\/span>4<\/span><\/div>\n
Total Time <\/span>35 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n <\/div>\n \n
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Ingredients<\/h3>

Potatoes<\/h4>
  • 800<\/span> g<\/span> baby potatoes<\/span> diced 2cm<\/span><\/li>
  • Greek herbs<\/span> (1 tsp Italian herbs, 1 tsp marjoram, 1 tsp garlic powder, 1 tsp dill, 1 tsp rosemary)<\/span><\/li>
  • 1<\/span> drizzle<\/span> oil<\/span><\/li><\/ul><\/div>

    Feta<\/h4>
    • 400<\/span> g<\/span> feta<\/span> diced 2cm<\/span><\/li>
    • 1<\/span> bunch<\/span> oregano<\/span> finely chopped<\/span><\/li>
    • 3 <\/span> Tbsp<\/span> honey<\/span><\/li>
    • 2<\/span> tsp<\/span> water<\/span><\/li><\/ul><\/div>

      Salad<\/h4>
      • 1<\/span> Lebanese cucumber<\/span> diced<\/span><\/li>
      • 2 <\/span> tomatoes<\/span> diced<\/span><\/li>
      • 150<\/span> g<\/span> roasted capsicum<\/span> diced<\/span><\/li>
      • 70<\/span> g<\/span> olives<\/span> roughly chopped<\/span><\/li>
      • 75<\/span> g<\/span> rocket<\/span><\/li>
      • Greek dressing<\/span> (store bought or see recipe note below)<\/span><\/li><\/ul><\/div>

        To Serve<\/h4>
        • 100<\/span> g<\/span> babaganoush crema<\/span> (or hummus, store bought)<\/span><\/li><\/ul><\/div><\/div>\n <\/div>\n \n
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          Instructions<\/h3>
          • Before you start, preheat oven to 220\u00b0C (or 200\u00b0C fan bake).<\/span><\/div><\/li>
          • Prep potatoes and toss on a lined oven tray with Greek herbs and oil. Season with salt and pepper and roast for 20 minutes.<\/span><\/div><\/li>
          • 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.<\/span><\/div><\/li>
          • 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. <\/span><\/div><\/li>
          • 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. <\/span><\/div><\/li>
          • Serve salad with potatoes, feta and babaganoush crema. \u00bd<\/span><\/div><\/li><\/ul><\/div><\/div>\n
            <\/div>\n <\/div>\n \n

            Notes<\/h3>
            Greek Dressing
            <\/strong>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<\/span>
            <\/div>\nAdd 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.\u00a0<\/span><\/div><\/div>\n \n
            \n \n \n \n \n <\/div>\n \n \n<\/div><\/div><\/div>\n\n","protected":false},"excerpt":{"rendered":"","protected":false},"author":18,"featured_media":15469,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"image","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[2385,2384,2375,2374,2380],"tags":[1896,1791,1821],"class_list":["post-2209","post","type-post","status-publish","format-image","has-post-thumbnail","hentry","category-dinner","category-lunch","category-myfoodbag","category-recipes","category-veggie-plant-based","tag-feta","tag-salad","tag-vegetarian","post_format-post-format-image"],"_links":{"self":[{"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/posts\/2209","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/users\/18"}],"replies":[{"embeddable":true,"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/comments?post=2209"}],"version-history":[{"count":1,"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/posts\/2209\/revisions"}],"predecessor-version":[{"id":15926,"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/posts\/2209\/revisions\/15926"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/media\/15469"}],"wp:attachment":[{"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/media?parent=2209"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/categories?post=2209"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/tags?post=2209"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}