Mediterranean Style Salad with Herby New Potatoes
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
- 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.
- In a large bowl, combine cherry tomatoes, diced cucumber, and shredded basil.
- Whisk together balsamic vinegar, 3 tbsp olive oil, salt, and pepper to make the dressing.
- Toss the tomato-cucumber mix with the dressing until coated.
- To serve, arrange salad base on plates. Top with roasted potatoes, flaked tuna, cubed feta, olives, and lemon wedges.