As seen in Adelady magazine, issue 4
Recipe :: Laura Bakhtiarian
Time :: 30 minutes
Serves :: 8
Impress your buds with these yummy spuds, seasoned with Mediterranean flavours.
Photo :: Naomi Giatas
Ingredients
750g Baby Spud Lite Potatoes
1 tbsp salt
1 tsp sumac
1 tsp cumin, ground
¼ cup red onion, chopped
¼ cup fresh parsley, chopped
⅓ cup fresh dill, chopped
¼ cup capers
¼ cup feta cheese, crumbled
Lemon wedges, to serve
Mustard dressing
⅓ cup extra virgin olive oil
2 tbsp white wine vinegar
2 tsp dijon mustard
½ tsp sumac
Pinch of black pepper
Pinch of ground coriander
Method
• Preheat the oven to 180° fan-forced.
• In a small bowl, whisk together all ingredients for the mustard dressing. Set aside.
• Rinse the potatoes, thoroughly dry them, then dice into small squares.
• Place potatoes in a greased baking tray and season with salt, cumin and sumac. Bake uncovered for 15–20 minutes or until tender.
• Remove potatoes from the oven and place in a large mixing bowl. Add mustard dressing, onion, fresh herbs and capers. Gently toss, then add feta and lemon wedges to serve.
Photo :: Naomi Giatas
We used: Baby Spud Lite Potatoes
Golden, creamy, nutritious potatoes, minus the carbs! With 25-percent-less carbs than the average potatoes, they’re a simple healthy swap to make when cooking at home. Head to zerellafresh.com.au/spudlite for more recipe suggestions.
