Beetroot, potato & feta salad

Beetroot, potato & feta salad

A summer salad that won’t leave you feeling hungry. Serve as a main course or as a help-yourself barbecue side.

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Gluten freeVegetarianSource of protein1 of your 5 a day8 plant varieties
  • Serves4
  • CourseSide
  • Prepare10 mins
  • Cook20 mins
  • Total time30 mins

Ingredients

  • 400g baby new potatoes, halved or quartered if large
  • 150g fresh or frozen peas
  • 3 tbsp extra virgin olive oil
  • ½ unwaxed lemon, zest and juice
  • 140g pack Waitrose Beetroot Salad
  • 100g radishes, sliced 
  • 3 salad onions, sliced on the diagonal
  • 200g pack Greek Feta, crumbled
  • ½ x 20g pack dill, chopped

Method

  1. Put the potatoes in a large saucepan with a pinch of salt; cover with cold water. Bring to the boil, then lower the heat and simmer for 10 minutes. Add the peas and simmer for a final 3 minutes.

  2. Meanwhile, in a large mixing bowl, whisk together 1 tbsp oil with the lemon zest; season. Drain the potatoes and peas and add to the bowl, tossing them in the oil. Cool for 10 minutes, stirring occasionally.

  3. For the dressing, in a small bowl, whisk the remaining 2 tbsp oil with the lemon juice and season. Add the beetroot salad, radishes, salad onions, half of the feta and half of the dill to the bowl with the potatoes; spoon over the dressing, then toss everything together. Arrange on a platter, scattering the remaining feta and dill over the top.

Cook’s tip

Leftovers, Radishes 

These pretty pink veggies have a crisp crunch and distinctively peppery tang. Slice, then add to salads or pickle briefly in vinegar to serve in burgers and sandwiches.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

1,487kJ/ 357kcals

Fat

23g

Saturated Fat

9.3g

Carbohydrates

21g

Sugars

3.7g

Fibre

5.1g

Protein

14g

Salt

1.7g

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