Oregano Roasted Feta with Greek Salad & Babaganoush Crema

Oregano Roasted Feta with Greek Salad & Babagaboush Crema

A hint of honey complements the saltiness of feta in this classic recipe that's the perfect side dish or savoured on its own.
Servings 4
Total Time 35 mins

Ingredients

Potatoes

  • 800 g baby potatoes diced 2cm
  • Greek herbs (1 tsp Italian herbs, 1 tsp marjoram, 1 tsp garlic powder, 1 tsp dill, 1 tsp rosemary)
  • 1 drizzle oil

Feta

  • 400 g feta diced 2cm
  • 1 bunch oregano finely chopped
  • 3 Tbsp honey
  • 2 tsp water

Salad

  • 1 Lebanese cucumber diced
  • 2 tomatoes diced
  • 150 g roasted capsicum diced
  • 70 g olives roughly chopped
  • 75 g rocket
  • Greek dressing (store bought or see recipe note below)

To Serve

  • 100 g babaganoush crema (or hummus, store bought)

Instructions

  • Before you start, preheat oven to 220°C (or 200°C fan bake).
  • Prep potatoes and toss on a lined oven tray with Greek herbs and oil. Season with salt and pepper and roast for 20 minutes.
  • Prep feta and oregano. In a medium bowl, whisk honey, oregano and water measure together. Gently toss feta in honey mixture to coat. Set aside.
  • When potatoes have had 20 minutes cook time, remove tray from oven, scatter over feta and return to oven for a further 5-10 minutes, until potatoes are tender and feta is lightly golden.
  • Prep cucumber, tomato, roasted capsicum and olives. Just before serving, toss all salad ingredients together in a bowl with a pinch of salt. Season to taste with salt and pepper.
  • Serve salad with potatoes, feta and babaganoush crema. ½

Notes

Greek Dressing
2 Tbsp olive oil
1 Tbsp vinegar
1/2 Tbsp lemon juice
1 tsp mustard
1/2 tsp honey
Pinch of dried basil, parsley and oregano
1/2 tsp salt
1/2 tsp garlic powder
Add dressing ingredients to a small bowl and whisk, until combined. Season to taste with salt and pepper. Add more olive oil or lemon juice, if needed. 

Meet the Chef

Amelia ‘Amaretti’

Amelia, or better known by her foodie fam as Melie, manages the development of our Plant Based and Veggie bags, so has the interesting job of creating new and delicious meals with alternative proteins. She is a vegetarian who hates eggs but has a big love for pumpkin due to its versatility. Her favourite cuisine has to be Middle Eastern, which makes a whole lot of sense considering her ultimate plant based proteins are chickpeas and falafel (of course!).

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