Preparation time is 15minutes
Cook time is 45minutes
Total time is 1hours
Serve is for 4 people
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Difficulty level: 2 out of 4
10 Ingredients
Number of servings
4
For the salad
- 1 large zucchini, diced
- 3 medium baby leeks, sliced
- 2tablespoons olive oil
- 1 large lemon, juice and zest
- 250grams feta, reduced fat
- 750grams baby potatoes, halved
- 150grams peas, frozen
- 3tablespoons mint, fresh, chopped
- 3tablespoons coriander, fresh, chopped
- 1 pinch cracked black pepper
Nutrition per serving
1860kJ / 442Cal
1860 Kilojoules or 442 Calories
21% of daily energy intake*
Protein
24.8grams
Fat
18.8grams
Carbs
40.8grams
Sugars
8.6grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
An updated roasted potato salad with extra veggies, creamy feta and lots of herbs.
Instruction tip
Up the vegetable count by adding capsicum or eggplant to the vegetable and feta tray at the beginning of the recipe.
Method
Step 1 of 6
Pre-heat the oven to 180°C/160°C fan-forced and place the courgettes, leeks, and feta in a baking tray. Drizzle over half the olive oil and top with lemon zest.
Step 2 of 6
Place the potatoes in a roasting tin and pour over the remaining olive oil and season to taste.
Step 3 of 6
Add both trays to the oven and roast for 20 minutes, then remove both. Toss the potatoes and return to the oven for a further 20 minutes.
Step 4 of 6
Add the peas to the feta and vegetable tray and roast for another 10 minutes, remove from the oven and set aside.
Step 5 of 6
Once the potatoes are golden and roasted, add them to the vegetable tray and toss them to coat in baked feta.
Step 6 of 6
Sprinkle over chopped mint, coriander, cracked black pepper and a squeeze of lemon juice, mix and serve warm.
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