Glow & Glucose

Mediterranean Style Salad with Herby New Potatoes

Dinner Lunch Mediterranean Meal Prep
Mediterranean Style Salad with Herby New Potatoes - A delicious recipe for gestational diabetes
Prep Time

15 minutes

Cook Time

30 minutes

Servings

4

Nutritional Information

Per Serve

Carbohydrates 21.4 g
Fibre 3.7 g
Saturated fat 5.6 g
Sodium 390 mg
Total fat 24.6 g
Total sugars 5.8 g

Per 100g

Carbohydrates 8.2 g
Fibre 1.4 g
Saturated fat 2.1 g
Sodium 150 mg
Total fat 9.4 g
Total sugars 2.2 g

Ingredients

  • 500 g new potatoes (sliced into rounds)
  • 4 tbsp olive oil (1 tbsp for potatoes, 3 tbsp for dressing)
  • 2 tsp dried mixed herbs
  • salt and pepper (to taste)
  • 400 g cherry tomatoes (quartered)
  • 1 telegraph cucumber (diced)
  • 1 bunch fresh basil (shredded)
  • 400 g tuna in olive oil (drained and flaked)
  • 20 pitted olives
  • 120 g feta cheese (cubed)
  • 1 tbsp balsamic vinegar
  • 3 tbsp extra virgin olive oil
  • lemon wedges (to garnish)

Method

  1. Preheat oven to 200°C (180°C fan). Toss sliced potatoes with 1 tbsp olive oil, mixed herbs, salt, and pepper. Roast on a baking tray for 25–30 minutes, flipping halfway, until golden. Let cool slightly.
  2. In a large bowl, combine cherry tomatoes, diced cucumber, and shredded basil.
  3. Whisk together balsamic vinegar, 3 tbsp olive oil, salt, and pepper to make the dressing.
  4. Toss the tomato-cucumber mix with the dressing until coated.
  5. To serve, arrange salad base on plates. Top with roasted potatoes, flaked tuna, cubed feta, olives, and lemon wedges.