Recipe | Lemon + oregano roasted potato salad with feta + rocket

This is a lovely substantial salad that travels well, which is a bonus over the summer months when pot-luck dinners are peaking!

Make sure your potatoes are a variety that roasts well (most baby potatoes are better suited to boiling), such as Agria. For a dairy-free and vegan option, omit the feta and use sugar in the dressing.

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Serves 4

Gluten-free | Vegan option

Ingredients

1kg small roasting potatoes, cut in half or into large chunks (depending on size)

3 tablespoons extra virgin olive oil

2 teaspoons dried oregano

good pinch each of fine sea salt + freshly ground black pepper

½  lemon

½  red onion, thinly sliced

handful flat-leaf parsley leaves, roughly chopped

2 big handfuls of rocket (arugula)

handful of kalamata olives, pitted

crumbled feta cheese, to taste (optional)

Lemon dressing

½  teaspoon honey or golden caster sugar

½ teaspoon Aleppo pepper flakes or pinch of dried chilli flakes

juice of ½ lemon

1 tablespoon extra virgin olive oil

fine sea salt + freshly ground black pepper

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Method

Preheat the oven to 200°C (400°F). Combine the potatoes, olive oil and dried oregano in a large bowl. Season with salt and pepper and mix well. Transfer to an oven tray.

Roast for 25–30 minutes, stirring once or twice during cooking, until golden and tender. Remove from the oven, squeeze over the juice from the lemon half and mix through. Return to the oven for a further 5 minutes. Remove from the oven and set aside to cool to room temperature.

To make the lemon dressing, combine the honey or sugar, Aleppo pepper or chilli flakes and lemon juice in a bowl. Whisk in the olive oil and season with salt and pepper to taste.

Combine the cooled roasted potatoes, onion, parsley, rocket and olives in a bowl. Pour the dressing over and mix well. Scatter with crumbled feta (if using) to serve.

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Other recipes from Thyme to Cook — 

Fennel, orange + halloumi salad with chilli honey dressing

Roasted cauliflower, quinoa + smashed green olive salad