Chimichurri Baked Feta, Courgette & Crispy Potato Salad

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"I adore this recipe; it's perfect for a relaxed girlie night paired with a stunning glass of rosé."

By Jess Murphy

4 people 30 minutes 25 minutes

Ingredients

  • 3 - Courgettes
  • 1 - Lemon juice & zest
  • 30 ml Olive Oil
  • 300 g Potato peeled & chopped into chunks
  • 1 - SuperValu Signature Tastes Feta
  • 70 g Walnuts
  • 2 - peaches cut into wedges

For the Chimichurri:

  • 1 tsp Dried Oregano
  • 2 cloves Garlic
  • 125 ml Oil
  • 30 g Parsley finely chopped
  • 1 - Red Chilli
  • 30 ml Red Wine Vinegar
  • 1 - Salt and Black Pepper

Method

  1. Pop all herbs in a bowl, mince the garlic, add the chilli, vinegar and olive oil, then season with ground black pepper and flakey sea salt. Set aside for 20 minutes.
  2. Take a casserole dish or a lipped flat tray and toss your potatoes in the olive oil.
  3. Cook at 180oC for 25 minutes until crispy.
  4. Then add feta and walnuts and bake for another 5 minutes.
  5. Cut courgettes lengthways and grill for 3 minutes until charred.
  6. Remove potato, feta and walnut mixture from the oven & allow to cool for five minutes, then add the grilled courgettes and layer up your peaches.
  7. Add the chimichurri and serve immediately.
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