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Baked feta with radishes, potato and harissa dressing
Serves 4 Starters and mains
Ingredients
- 700g new baby potatoes, unpeeled
- 200g feta block
- 3 red onions, quartered (or cut into eighths, if large)
- 6 garlic cloves, skin on, crushed
- bunch radishes, trimmed
- olive oil, to drizzle
- 4 handfuls rocket, to serve
For the harissa dressing
- 4tbsp extra-virgin olive oil
- 2tbsp lemon juice
- 1-2tsp harissa, to taste
Method
Preheat the oven to 200C/180C F/Gas 6.
Bring the potatoes to a boil in a pan of cold, salted water and boil for 10-12 minutes until a sharp knife is easily inserted into the centre of a potato. Drain in a colander, then leave to dry and cool in the colander. Once cool enough to handle, crush each potato lightly with the back of a fork or a potato masher.
Transfer the potatoes to a large baking tray with the whole feta, onions, garlic and radishes. Drizzle oil over, sprinkle with salt and roast in the oven for 40-45 minutes until the potatoes are golden.
To make the dressing, whisk the olive oil, lemon juice and harissa together in a bowl.
Drizzle the harissa dressing over the feta and serve with the potatoes, onions, radishes and handfuls of rocket.
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