Warm potato and green bean salad with herby feta

Step 1/3

• 4 pita breads
• 2 cloves garlic
• 2 tbsp olive oil
• 200 g new potatoes
• 150 g green beans
• 1 red onion
• ¼ cucumber
• 80 g jarred pitted Kalamata olives
• 150 ml vegetable broth
• 1 tbsp tomato paste
• salt

• oven
• fine grater
• baking sheet
• knife
• cutting board
• sieve
• baking dish

Preheat the oven to 200°C/390°F. Tear pita bread into pieces. Grate garlic. Mix pita pieces with ⅓ of the olive oil, garlic and salt, transfer to a baking sheet and bake in the oven for approx. 8 min. then remove. Meanwhile, cut potatoes in half, cut ends off green beans. Halve red onion and thinly slice. Halve cucumber lengthwise and cut into half-moons about 1 cm/0.4 in. thick. Drain olives. Add potatoes to a baking dish and mix with vegetable broth, tomato paste and another 1/3 olive oil. Season with salt and bake in the oven for approx. 20 min.

Step 2/3

• 1 lemon
• 20 g dill
• 15 g parsley
• 250 g feta cheese
• 1 tbsp olive oil
• salt

• bowl (small)

Meanwhile, zest and juice lemon. Roughly chop dill and parsley. Crumble the feta. Mix feta with herbs and lemon zest. To make the dressing, mix the remaining olive oil with 1 tbsp of the lemon juice, then season with salt. Add green beans to potatoes and bake for another 10 min.

Step 3/3

• large bowl
• tongs

In a large bowl, mix potatoes, pita bread pieces, green beans, red onion, herby feta, cucumber, olives and dressing and toss well. Garnish with more herbs if desired.

Enjoy your meal!