CYPRUS POTATO TOMATO SALAD
This Mediterranean-inspired potato and spinach dish combines the earthy flavors of cumin and cinnamon with the freshness of spinach and the tanginess of feta cheese. The tender potatoes absorb the aromatic spices, creating a hearty and satisfying meal. Finished with a sprinkle of fresh herbs and a touch of red wine vinegar, this dish is both comforting and vibrant. Serve with crusty bread for a complete and delicious meal.
— Constant Cookbook
Ingredients
- 4 large Cypriot potatoes, scrubbed and diced
- 1 large onion, halved and thinly sliced
- 2 cloves garlic, sliced
- 1ÃÂý tsp ground cumin
- 1 tsp ground cinnamon
- 2 tbsp extra virgin olive oil
- 400 g can of chopped tomatoes
- Sea salt and black pepper
- 1 bunch fresh oregano or flat-leaf parsley
- 2 tbsp red wine vinegar
- 250g (8oz) baby spinach
- 100g (3ÃÂý oz) feta cheese
Instructions
- Place the potatoes in a pan and cover with salted water then bring to the boil and simmer for four minutes until tender then drain and cool.
- Heat the olive oil in a large pan and fry the potatoes until golden. Remove from the pan and set aside
- Fry the onions, garlic and spices until lightly golden
- Place the potatoes back in the pan with the onions and add the tomatoes. Cook on a high heat to reduce the tomatoes slightly for about 3 minutes then add the spinach.
- Remove from the heat straight away and gently toss the spinach so that it just wilts then add the vinegar and some of the chopped oregano or parsley.
- Pour into a serving dish then crumble the feta cheese on top, sprinkle some olive oil, black pepper and more fresh herbs.
- Serve with some crusty bread.
Yield
Serves 2
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