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.