Jersey Royals are pretty special in this zesty, salty salad, but when they’re out of season any new potatoes will work just as well.
VegetarianGluten free
Serves4
CourseSide
Prepare5 mins
Cook40 mins
Total time45 mins
Ingredients
750g Jersey Royals
2 tbsp olive oil
2 tsp coriander seeds, crushed
½ lemon, juice
60g pitted black olives
80g feta
1/2 x 28g pack fresh coriander, roughly chopped
Method
Preheat the oven to 220˚C, gas mark 7. Bring a large pan of salted water to the boil. Put the potatoes in the pan and boil for 15 minutes, until almost cooked through; drain and leave to steam dry in the colander for 1 minute.
Transfer the potatoes onto a sheet of baking parchment in a roasting tin and carefully crush them, either with the back of a fish slice or a potato masher. Toss with the oil, coriander seeds and lemon juice; season. Tear in the olives and roast for 20-25 minutes, until golden and crisp. Crumble over the feta, scatter over the coriander and serve.
Cook’s tip
Waste not: feta lay on foil, scatter over lemon zest and chopped oregano then drizzle with olive oil. season, wrap and bake in a hot oven for 10 minutes. serve with crusty bread.
