Mediterranean Potato Salad

Too cold for salad? Never! Here is a lovely warm salad to have on cold winter days.

This salad has lots of warm and welcoming mediterranean ingredients to make you forget the frost outside. Peppers, or capsicum where I am from, are a rich source of vitamins A and C. Feta cheese is a good source of Protein, Riboflavin, Vitamin B12, Calcium and Phosphorus. It can be a little high in sodium so if you are watching your salt, you could substitute chickpeas.

Ingredients

• 700g small waxy potatoes
• 2 red onions, peeled and chopped
• 1 yellow pepper, deseeded and chopped
• 1 green pepper, deseeded and chopped
• 6 tbsp extra virgin olive oil
• 125g ripe tomatoes, chopped
• 50g pitted black olives, sliced
• 125g feta cheese
• 2 tbsp freshly chopped parsley
• 2 tbsp white wine vinegar
• 1 tsp dijon mustard
• 1 tsp clear honey
• freshly ground pepper

Method

Preheat the oven to 200 degrees © or gas mark 6.
Place the potatoes in a large saucepan of water, bring to the boil and simmer until just tender. Do not overcook. Drain and plunge into cold water to stop them from cooking any further.

Place the onions in a bowl with the yellow and green peppers, then pour over 2 tbsp of the olive oil. Stir and spoon onto a large baking tray. Cook in the preheated oven, stirring occasionally, for 25-30 minutes, or until the vegetables are tender and lightly charred in places. Remove from the oven and transfer into a large bowl.

Cut the potatoes into bite sized pieces and mix with the roasted onions and peppers. Add the tomatoes and olives to the potatoes. Crumble over the feta cheese and sprinkle with parsley.

Whisk together the remaining olive oil, vinegar, mustard and honey, then season to taste with salt and pepper. Pour the dressing over the potatoes and toss gently together.

Serve immediately.

(serves 4)