Warm Cyprus Potato, Tomato, and Feta Salad
An Aegean salad of feta, potatoes and tomatoes, seasoned with cumin and cinnamon and simmered on the stove. It's finished with olive oil, and freshly ground black pepper.
17 min · Serves 4 · Easy
Ingredients
Method
Start cooking mode- Prep 10 min · Cook 7 min · 17 min total
- easy
- 1
Cook the potatoes in boiling, salted water for 4 minutes until tender. Drain. Heat the olive oil a large frying pan and fry the potatoes until golden, then remove from the pan and set aside.
- 2
Fry the onion, garlic and spice until golden. Return the potatoes to the pan with the tomatoes. Turn up the heat and cook for 3 minutes. Remove from the heat and stir through the spinach. Add the vinegar and the handful of oregano or parsley, and toss to combine.
- 3
Transfer the potatoes to a serving dish and crumble over the feta. Drizzle with a little olive oil, and some freshly ground black pepper, then scatter over the remaining herbs and serve with some crusty bread, if you like.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
