Minty Jersey Royals with baked feta
By M&S Food
Published on 23 May 2022
Make the most of Jersey Royal season with this recipe that pairs these star spuds with beautifully baked feta.Time and servings
25 minsTotal time
4Servings
5 minsPrep time
20 minsCooking time
Ingredients
- 400 g of new potatoes
- 25 g of mint (leaves and stalks)
- 200 g of greek feta
- 1 chilli, plus extra to serve
- 200 g of garden peas
- 40 g of wild rocket
- 2 tbsp of olive oil
Method
Step 1
Preheat the oven to 200°C/180°C fan/gas mark 5. Cut any larger Jersey Royals in half so they are all similar size. Boil the potatoes for about 15 minutes in a large pan of salted water with half of the mint.Step 2
While the potatoes are cooking, place the block of feta on to a sheet of lightly oiled foil around 20cm x 20cm in size, then fold up the sides to form a shallow edge around the sides of the feta.Step 3
Finely chop a chilli, removing the seeds if you don’t like it too spicy. Drizzle the top of the feta with 1 tbsp olive oil and top with the chilli and some freshly ground pepper.Step 4
Bake in the oven for 15 mins until the feta starts to colour and soften. Add the peas to the potatoes for the final 3 minutes of cooking and then drain into a colander and allow to cool.Step 5
Once cooled but still warm, discard the cooked mint leaves and dress the potatoes with olive oil and chopped fresh mint. Season to taste.Step 6
Add the rocket to the potatoes and peas and place in a shallow serving bowl. Carefully place the whole feta on top of the potatoes or break it into pieces and arrange. Garnish with extra mint and chilli, if you like.