A fresher take on potato salad, with salty, crumbly feta to give a hit of protein-rich flavour.
Preparation Time: 5 minutes
Cooking Time: 15-20 minutes
12 small new potatoes
8 fresh mint leaves
Small handful fresh coriander leaves
8cm piece of cucumber
8 small ripe cherry tomatoes, cut into quarters
12 large green olives, or more if they are smaller
60g bag rocket and spinach salad leaves
For the dressing
½ tablespoon freshly squeezed lemon juice
2 tablespoons extra virgin olive oil
freshly ground black pepper
Steam or boil the potatoes for 15-20 minutes, until cooked but not mushy.
Meanwhile, finely chop the herbs, cut the cucumber into small chunks and place in a salad bowl with the tomatoes, olives, crumbled feta and salad leaves.
Drain the potatoes, leave to cool slightly, then add them to the bowl. Gently toss the salad to mix.
Mix the dressing ingredients together and drizzle over the salad.