Cyprus potato salad
30 min
Try this warm Cyprus potato and tomato salad with feta and oregano for a classic taste of the Mediterranean!
7 people made this
Ingredients
Serves: 4
- 4 large Cypriot potatoes, scrubbed and diced
- 1 large onion, halved and thinly sliced
- 2 cloves garlic, sliced
- 1 1/2 teaspoons ground cumin
- 1 teaspoon ground cinnamon
- 2 tablespoons extra virgin olive oil
- 400g tin chopped tomatoes
- sea salt and black pepper
- 1 bunch fresh oregano or flat leaf parsley
- 2 tablespoons red wine vinegar
- 250g baby spinach
- 100g feta cheese
Method
Prep:15min ›
Cook:15min ›
Ready in:30min
- Place the potatoes in a pan and cover with salted water then bring to the boil and simmer for 4 minutes until tender then drain and cool.
- Heat the olive oil in a large sauté 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.
