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Greek potato salad

with cherry tomatoes, black olives and feta cheese

This simple and tasty greek potato salad will become your favourite dish for lunch! It's made with endives, cherry tomatoes, feta cheese, black olives, a lemon and fresh herb dressing.

Nice and quick!
Gluten-free

Preparation time:

20 min.

Difficulty level:

Easy

Allergens:

milk

Ingredients

Potato

Endives

Cherry tomatoes

Pitted black olives

Feta cheese

Fresh mint

Fresh dill

Cumin powder

Lemon

Not included: olive oil, salt, pepper

* More information about the ingredients are available upon request.

Nutrition values

Per portion

Energy:
Calories:
Fat:
Saturated Fat:
Carbohydrate:
Sugar:
Dietary Fibre:
Protein:
Cholesterol:
Sodium:

2423
579
35
11
59
8
11
15
45
771

kJ
kcal
g
g
g
g
g
g
mg
mg

Instructions

1.

Wash the vegetables. Cut the potatoes into slices of 1cm thick. Place the potatoes in a pot and cover them with water. Add salt to taste and bring the water to a boil. Let it cook for 10 minutes until the potatoes are tender. Drain the water and let it cool down.

2.

Cut the cherry tomatoes in half, slice the olives and chop the mint and dill. Take the leaves of the endives apart and cut the large leaves into thin strips. Set the small ones aside to garnish the dish later.

3.

For the dressing: mix the juice of the lemon with 3 tablespoons of olive oil, the mint, dill and cumin powder. Season to taste and set aside.

4.

Place a base of potatoes in the centre of a plate. Add the strips of endives, the tomatoes and olives. Crumble the feta cheese on top and add the remaining endive leaves. Season it with the lemon dressing.

Nutrition values

Per portion

Energy:
Calories:
Fat:
Saturated Fat:
Carbohydrate:
Sugar:
Dietary Fibre:
Protein:
Cholesterol:
Sodium:

2423
579
35
11
59
8
11
15
45
771

kJ
kcal
g
g
g
g
g
g
mg
mg