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  • Minty Jersey Royals with baked feta
Jersey Royal Niçoise Salad

Minty Jersey Royals with baked feta

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    4 serving

Prep time:

Cook time:

Serves: 4

Make the most of Jersey Royal season with this recipe that pairs these star spuds with beautifully baked feta.
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  • 400g New potatoes
  • 25g mint (leaves and stalks)
  • 200g Greek feta
  • 2 tbsp olive oil
  • 1 chilli, plus extra to serve
  • 200g garden peas
  • 40g wild rocket


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.

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