As it is only me and paulie in the house (apart from 2 fur babies) if we have new potatoes for dinner we don’t eat a whole bag. I cook all of them and use them in salads. This salad was yummy and really summery. I love feta and mint together, the flavours work so well. The dressing was a nice store cupboard dressing and the mint was in the garden. I had frozen the feta and took it out the night before. This tasted very Mediterranean.

Ingredients (serves 2)

For the Salad

• Block of feta
• 2 tbsp fresh mint, leaves only roughly chopped
• 6 cooked new potatoes, quartered if medium or halved if small
• 6 olives, sliced
• 1 tbsp capers, drained
• 10 sun blush tomatoes, can use vine instead
• Small bag of salad leaves

For the Dressing

• 1 garlic clove, minced
• 2 tbsp olive oil
• 1 tsp dried oregano
• ½ tsp dried thyme
• 1 tsp Dijon mustard
• 1 tsp of honey mustard, or just use honey
• 2 tsp sherry vinegar
• Sea salt
• Fresh black pepper

Directions

1. Assemble the salad by adding the salad between 2 serving bowls. Add the mint, potatoes olives and sun blushed tomatoes.
2. In a jar or bowl add all of the dressing ingredients, give a shake or whisk to combine. Pour over the salad.
3. Finish off by breaking pieces of feta on top. Enjoy 😊