Recipe for Baked Lemon and Garlic Roast Potatoes topped with feta, salad, eggs and a balsamic dressing
4 cloves garlic – crush, peel and chop finely
10g fresh dill – strip sprigs off stems
200g feta – crumble
1 red onion – peel and slice finely
2 tbsp balsamic vinegar
80g salad leaves
4 eggs (from your pantry)
4 tbsp butter (from your pantry)
1 tbsp olive oil (from your pantry)
salt and pepper (from your pantry)
Preheat the oven to 180°C. Prepare all ingredients as indicated above.
Cut each potato into eight wedges and place in a small roasting tray. Drizzle with olive oil. Finely grate the peel of the lemon and squeeze the juice. Add to the potatoes. Season potatoes well with salt and pepper and roast for 15 minutes or until golden and crisping on the edges. Toss through the butter and garlic and roast for 10 minutes more.
Place eggs in a small pot and bring to the boil. Once water boils, cook for 5 minutes. Drain and run under cold water. Peel and halve.
Toss salad leaves with onions, balsamic vinegar and olive oil.
To serve, divide the potato wedges between the plates. Top with eggs and salad. Scatter with feta and dill sprigs.
Recipe courtesy of Daily Dish– a weekly service that delivers exact quantities of all the fresh ingredients you need to make four delicious homemade meals. Each dish takes only 30 minutes from start to finish. See what’s on the Daily Dish menu this week.