Potato & feta bake with radish slaw
Enjoy the multiple flavours and textures of this simple vegetarian dish of crushed potatoes, cheese and crunchy slaw
- 500g new potatohalved
- 3 tbsp olive oil
- 5 spring onionstrimmed and finely sliced
- ½ small pack parsleychopped
- ½ x 200g pack feta cheesecrumbled
For the slaw
- 1 red pepperhalved, deseeded and very thinly sliced
- 4 small (approx 140g) Chinese leaftrimmed and finely shredded
- 4 radishestrimmed and grated
- 2 tbsp low-fat natural yogurt
- 1 tbsp lemon juice
Nutrition: per serving
- kcal518
- fat28g
- saturates10g
- carbs52g
- sugars12g
- fibre8g
- protein15g
- salt2.1g
Method
step 1
Boil the potatoes for 20-25 mins or until tender. Towards the end of the cooking time, heat the grill to medium-hot.
step 2
Drain the potatoes thoroughly and return to the pan. Use a fork to lightly crush them, then mix in 2 tbsp of the olive oil, the spring onions, parsley and just under half the feta. Season.
step 3
Transfer to a small ovenproof dish and scatter with the remaining feta. Drizzle over the remaining oil and grill for 4 mins.
step 4
Meanwhile, to make the slaw, mix the pepper, Chinese leaves and radishes in a bowl. In a smaller bowl, mix together the yogurt, lemon juice and some seasoning, then drizzle over the slaw. Toss gently to combine and serve with the potato bake.