Mark Sargeant's Warm Cyprus Potato, Tomato, and Feta Salad – a delicious recipe with potatoes, oil, onion, garlic, cumin, cinnamon. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
1
Cook the potatoes in boiling, salted water for 4 minutes until tender.
2
Drain.
3
Heat the olive oil a large frying pan and fry the potatoes until golden, then remove from the pan and set aside.
4
Fry the onion, garlic and spice until golden.
5
Return the potatoes to the pan with the tomatoes.
6
Turn up the heat and cook for 3 minutes.
7
Remove from the heat and stir through the spinach.
8
Add the vinegar and the handful of oregano or parsley, and toss to combine.
9
Transfer the potatoes to a serving dish and crumble over the feta.
10
Drizzle with a little olive oil, and some freshly ground black pepper, then scatter over the remaining herbs and serve with some crusty bread, if you like.
338
kcal
Calories
13
g
Fat
45
g
Carbs
12
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 12 ingredients. The key ingredients include: 4 potatoes, 2 tablespoons oil, 1 onion, 2 garlic cloves, and more.
Yes, Mark Sargeant's Warm Cyprus Potato, Tomato, and Feta Salad falls under the Salads category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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