Greek-Inspired Potato Salad

Tasty, refreshing salad for summer

Good

% Daily Values based on a 2,000 calorie diet

Step 1

preheat the oven to gas 6, 200°C or 180° fan

Step 2

Boil the potatoes for 15-20 minutes until just tender then drain and leave to steam dry for 5 minutes

Step 3

Meanwhile drain and pat the feta dry with kitchen paper. Season well with pepper and rub over the lemon zest, half the oregano and thyme, and all the sesame seeds and crushed chillies

Step 4

put the onion in a bowl with half of the lemon juice and toss together: set aside

Step 5

put the potatoes on a baking tray and flatten each with the back of a spoon, ensuring they dont come apart completely.

Step 6

drizzle with 1 tbsp oil and sprinkle over the remaining oregano and thyme and season well

Step 7

Put the potatoes in the oven for 10 minutes before then adding the cheese and continue to cook for a further 15 minutes

Step 8

whisk the remaining oil, lemon juice and mustard together and season well.

Step 9

transfer the potatoes to a serving platter and toss with the pickled onion, tomatoes, olives, cucumber and herbs

Step 10

place the cheese on top and drizzle the dressing over everything

Step 11

drizzle the honey over the cheese before breaking it up to serve