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Roast Potato, Courgette & Feta Salad
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Roast Potato, Courgette & Feta Salad

Who doesn't love potato salad? We've spiced up the traditional and used roast potatoes for extra flavour. Mixed in with courgettes and a block of feta - we can assure you you'll be bringing this dish to every BBQ!
Makes 4
Prep Time 15 minutes
Cook Time 40 minutes
easy as

Ingredients

750 g baby potatoes
2 tbsp olive oil
1 tsp Greggs Smoked Paprika
150 g block creamy feta
300 g small courgettes
2 tbsp olive oil, extra Zest and juice of 1 lemon
1 tsp Greggs Rubbed Oregano
½ tsp Greggs Chilli Flakes
½ x 500 g packet Wattie's Broad Beans (or Wattie's Edamame Beans)
¼ cup chopped fresh herbs - parlsey, dill, mint (reserve some for garnish)
1 cup Eta Potato Salad Dressing

NUTRITION INFORMATION: Average Quantity per Serving

Nutrition information is calculated using a recipe analysis program and is subject to variations you may make to the ingredients or cooking method. This nutrition information is intended as a guide only and excludes serving suggestions and swaps you may make.
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INGREDIENTS

Made with

Method

Step 1
Preheat the oven to 180C fan bake. Line a large shallow baking dish with baking paper. Place the potatoes into the dish, drizzle over the olive oil and sprinkle over the Greggs Smoked Paprika. Season with salt and pepper. Roast in the oven for 20 minutes.
Step 2
After the potatoes have been cooking for 20 minutes, turn the potatoes and add the whole block of feta to the dish. Return to the oven and cook for a further 20 minutes, until the potatoes are golden and tender. Remove from the oven and stir the feta through the potatoes. (The feta will have softened and become crumbly as it cooked).
Step 3
Meanwhile, slice the courgettes diagonally into strips and place into a shallow bowl or dish. Drizzle over the olive oil and lemon juice. Sprinkle over the lemon zest, Greggs Rubbed Oregano and Greggs Chilli Flakes. Season with salt and pepper. Place the courgettes onto a preheated chargrill pan or barbecue. Cook for 4 to 5 minutes are tender and golden.
Step 4
Meanwhile, bring a medium saucepan of lightly salted water to the boil. Add the frozen Wattie's Broad Beans, bring back to the boil and blanch for 1 minute. Remove from the saucepan, run under cold water to cool then peel.
Step 5
Add courgettes and broad beans to the tray with the potatoes and stir to combine. Add the herbs then drizzle over the Eta Potato Salad Dressing. Toss together then place into a serving bowl. Garnish with extra fresh herbs.

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750 g baby potatoes
2 tbsp olive oil
1 tsp Greggs Smoked Paprika
150 g block creamy feta
300 g small courgettes
2 tbsp olive oil, extra Zest and juice of 1 lemon
1 tsp Greggs Rubbed Oregano
½ tsp Greggs Chilli Flakes
½ x 500 g packet Wattie’s Broad Beans (or Wattie’s Edamame Beans)
¼ cup chopped fresh herbs – parlsey, dill, mint (reserve some for garnish)
1 cup Eta Potato Salad Dressing
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