Discover the delightful flavours of Greece with this nourishing and mouth-watering mushroom and potato salad! Brimming with a medley of fresh veggies and delectable mushrooms, this salad is elevated by a zesty.
Recipe compliments of South African Mushroom Farmers’ Association.
Serves 4
Ingredients
- 400g baby potatoes, sliced in half
- 1 tsp dried oregano
- 250g white button mushrooms, sliced in half
- ½ red onion, thinly sliced
- 200g cherry tomatoes, sliced in half
- ½ large cucumber, deseeded and roughly chopped
- 100g feta cheese, roughly broken into chunks
- 100g black olives, preferably Kalamata
- small handful fresh oregano leaves
- 1 tsp dried oregano
- Olive oil, for cooking and dressing
- Juice of 1 lemon, for dressing
- Salt and pepper, to taste
Method
- Gently boil the potatoes in salted water until tender.
- Drain and leave to steam dry and cool.
- When cool, place in a bowl and season with salt and pepper.
- Drizzle with olive oil, lemon juice and dried oregano. Toss to coat well.
- Heat a large frying pan over medium high heat.
- Add a drizzle of olive oil.
- Cook the white buttons until lightly golden brown. Season well.
- Put the onion, tomatoes and cucumber in a bowl and season to taste.
- Add the mushrooms and potatoes and mix.
- Scatter the top of the salad with feta, olives and oregano leaves.
- Sprinkle over the dried oregano and drizzle everything with a little olive oil and lemon juice and serve.
(This article was supplied by Get It Magazine)
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