It only takes 20 minutes to put on the table, but this Greek-inspired potato salad will take your tastebuds on a journey to sun-lit coasts and azure waters.
Ingreadient :
- 350g Essential Potatoes, cut into 2cm chunks
- 1 Essential Red Onion, thinly sliced
- 1 Essential Green Pepper, deseeded and thinly sliced
- ½ tsp dried oregano
- 200g can Essential Tuna Chunks In Sunflower Oil
- 2 tsp lemon juice
- 3 Essential Tomatoes, chopped into chunky pieces
- 50g Essential Pitted Black Olives, roughly chopped
- 100g Essential Greek Feta, crumbled
- ¼ x 28g pack coriander, roughly chopped
Direction :
- Cook the potatoes in boiling water for 10 minutes, or until tender. Preheat the grill to high. Scatter the onion and green pepper into a shallow roasting tin, sprinkle with the oregano and grill for 5 minutes
- Drain the can of tuna, reserving the oil. Roughly flake the fish. Stir the lemon juice and plenty of black pepper into the oil to make a dressing. Add the tuna, tomatoes and olives to the roasting tin. Place the feta on top and grill for a further 5 minutes, or until the feta starts to colour.
- Drain the potatoes and divide between 2 serving plates, or a single platter. Stir the coriander into the hot salad and spoon on top. Drizzle with the olive oil dressing to serve.
