Mark Sargeants Warm Cyprus Potato Tomato And Feta Salad Recipes

CYPRUS POTATO SALAD

Steps:

• Place the potatoes in a pan and cover with salted water then bring to the boil and simmer for four minutes until tender then drain and cool.
• Heat the olive oil in a large saute pan and fry the potatoes until golden. Remove from the pan and set aside
• Fry the onions, garlic and spices until lightly golden.
• Place the potatoes back in the pan with the onions and add the tomatoes. Cook on a high heat to reduce the tomatoes slightly for about 3 minutes then add the spinach.
• Remove from the heat straight away and gently toss the spinach so that it just wilts then add the vinegar and some of the chopped oregano or parsley.
• Pour into a serving dish then crumble the feta cheese on top, sprinkle some olive oil, black pepper and more fresh herbs
• Serve with some crusty bread.

TOMATO AND FETA SALAD

Steps:

• Slice large tomatoes, or if using small ones, halve them.
• Arrange on a plate.
• Sprinkle salt and freshly ground pepper over the top.
• Sprinkle parsley and oregano over the top.
• Drizzle olive oil.
• Crumble feta over the top.

MARK SARGEANT'S WARM CYPRUS POTATO, TOMATO, AND FETA SALAD

Steps:

• Cook the potatoes in boiling, salted water for 4 minutes until tender. Drain.
• Heat the olive oil a large frying pan and fry the potatoes until golden, then remove from the pan and set aside.
• Fry the onion, garlic and spice until golden. Return the potatoes to the pan with the tomatoes. Turn up the heat and cook for 3 minutes. Remove from the heat and stir through the spinach. Add the vinegar and the handful of oregano or parsley, and toss to combine.
• Transfer the potatoes to a serving dish and crumble over the feta. Drizzle with a little olive oil, and some freshly ground black pepper, then scatter over the remaining herbs and serve with some crusty bread, if you like.