Serves 4
Ingredients:
400g baby potatoes, sliced in half
1 tsp dried oregano
250g white button mushrooms, sliced in half
½ red onion, thinly sliced
200g cherry tomatoes, sliced in half
½ large cucumber, deseeded and roughly chopped
100g feta cheese, roughly broken into chunks
100g black olives, preferably Kalamata
small handful fresh oregano leaves
1 tsp dried oregano
Olive oil, for cooking and dressing
Juice of 1 lemon, for dressing
Salt and pepper, to taste
Image credit The South African Mushroom Farmers’ Association
Method:
Gently boil the potatoes in salted water until tender.
Drain and leave to steam dry and cool.
When cool, place in a bowl and season with salt and pepper.
Drizzle with olive oil, lemon juice and dried oregano. Toss to coat well.
Heat a large frying pan over medium high heat.
Add a drizzle of olive oil.
Cook the white buttons until lightly golden brown. Season well.
Put the onion, tomatoes and cucumber in a bowl and season to taste.
Add the mushrooms and potatoes and mix.
Scatter the top of the salad with feta, olives and oregano leaves.
Sprinkle over the dried oregano and drizzle everything with a little olive oil and lemon juice and serve.
Yum Yum Yum! This is going on my list of To Eat recipes! What a lovely mix up for a salad.