Chimichurri Baked Feta, Courgette & Crispy Potato Salad
I adore this recipe; it's perfect for a relaxed girlie night paired with a stunning glass of rosé.
Sarah Butler
Sarah Butler
Recipe - SuperValu Online
Chimichurri Baked Feta, Courgette & Crispy Potato Salad
Prep Time25 Minutes
Servings4
Cook Time29 Minutes
Ingredients
300g peeled and chopped potatoes
3 whole courgettes
2 peaches cut into wedges
70g walnuts
30mls olive oil
1 lemon, juice and zest
1 block of SuperValu Greek Feta
30g parsley, finely chopped
1 tsp of dried oregano
2 cloves of garlic
1 red chilli
30 mls of red wine vinegar
125 mls of oil
Black pepper
Flakey sea salt to taste
Directions
- Pop all herbs in a bowl, mince the garlic, add the chilli, vinegar and olive oil, then season with ground black pepper and flakey sea salt. Set aside for 20 minutes.
- Take a casserole dish or a lipped flat tray and toss your potatoes in the olive oil.
- Cook at 180oC for 25 minutes until crispy.
- Then add feta and walnuts and bake for another 5 minutes.
- Cut courgettes lengthways and grill for 3 minutes until charred.
- Remove potato, feta and walnut mixture from the oven & allow to cool for five minutes, then add the grilled courgettes and layer up your peaches.
- Add the chimichurri and serve immediately
25 minutes
Prep Time
29 minutes
Cook Time
4
Servings
Recipe
- Pop all herbs in a bowl, mince the garlic, add the chilli, vinegar and olive oil, then season with ground black pepper and flakey sea salt. Set aside for 20 minutes.
- Take a casserole dish or a lipped flat tray and toss your potatoes in the olive oil.
- Cook at 180oC for 25 minutes until crispy.
- Then add feta and walnuts and bake for another 5 minutes.
- Cut courgettes lengthways and grill for 3 minutes until charred.
- Remove potato, feta and walnut mixture from the oven & allow to cool for five minutes, then add the grilled courgettes and layer up your peaches.
- Add the chimichurri and serve immediately
