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

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.