- 500g new potato, halved
New potatoes have thin, wispy skins and a crisp, waxy texture. They are young potatoes and…
- 3 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 5 spring onion, trimmed and finely sliced
Also known as scallions or green onions, spring onions are in fact very young onions, harvested…
- ½ small pack parsley, chopped
One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
- ½ x 200g pack feta cheese, crumbled
For the slaw
- 1 red pepper, halved, deseeded and very thinly sliced
- 4 small (approx 140g) Chinese leaf, trimmed and finely shredded
- 4 radish, trimmed and grated
The root of a member of the mustard family, radishes have a peppery flavour and a crisp, crunchy…
- 2 tbsp low-fat natural yogurt
- 1 tbsp lemon juice
Boil the potatoes for 20-25 mins or until tender. Towards the end of the cooking time, heat the grill to medium-hot.
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.
Transfer to a small ovenproof dish and scatter with the remaining feta. Drizzle over the remaining oil and grill for 4 mins.
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.