Go Back

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



  • 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


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


  • 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)


  • 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


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.