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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.