Mid-week meals need to be simple, like this wonderful recipe. Use up any leftover cooked potatoes in this delicious Greek-inspired dish, which makes a quick and easy lunch.
Serves 6
2 tbsp olive oil
850g leftover cooked baby potatoes, cut into large pieces
1 red onion, thinly sliced
2 garlic cloves, crushed
1 cup kalamata olives
200g feta, cut into cubes
½ cup small mint leaves
2 lemons, cut into wedges
1 Preheat a grill on high. Heat oil in a large non-stick frying pan over a medium heat.
2 Add potatoes and cook for 5 minutes or until light golden. Add onion and garlic. Cook for 3 minutes or until onion is soft. Stir through olives. Season with salt and freshly ground black pepper.
3 Sprinkle feta over potato mixture. Place pan under grill and cook for 6-8 minutes or until feta is golden. Sprinkle with mint leaves and serve with lemon wedges.
