Potato & feta bake with radish slaw

Potato & feta bake with radish slaw

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(1 ratings)

Prep: 10 mins Cook: 35 mins


Serves 2
Enjoy the multiple flavours and textures of this simple vegetarian dish of crushed potatoes, cheese and crunchy slaw

Nutrition and extra info

  • Gluten-free
  • Vegetarian

Nutrition: per serving

  • kcal518
  • fat28g
  • saturates10g
  • carbs52g
  • sugars12g
  • fibre8g
  • protein15g
  • salt2.1g
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  • 500g new potato, halved
    New potatoes

    New potatoes

    n-ew po-tate-oes

    New potatoes have thin, wispy skins and a crisp, waxy texture. They are young potatoes and…

  • 3 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 5 spring onions, trimmed and finely sliced
    Spring onions

    Spring onion

    sp-ring un-yun

    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 radishes, 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


  1. Boil the potatoes for 20-25 mins or until tender. Towards the end of the cooking time, heat the grill to medium-hot.

  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.

  3. Transfer to a small ovenproof dish and scatter with the remaining feta. Drizzle over the remaining oil and grill for 4 mins.

  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.

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