A hearty take on a traditional Greek salad – This recipe evokes those classic Mediterranean holiday flavours with lots of yummy summer veggies. Brilliant as a filling lunch or dinner option which is just as good as a picnic or packed lunch too.

This Recipe Serves 4 People | 4 Portions of Veg Per Serving | Ready in 20 Minutes

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To make this recipe you will need:

Red Onion (finely sliced)

1 Large Courgette

400g New Potatoes

500g Cherry or Bany Plum Tomatoes (chopped in half)

200g Mixed Olives

1/2 Pack of Violife Greek White Cheeze (or other Dairy Free Feta Alternative)

To Serve:

200g Baby Leaf Spinach Leaves

Dill Tips

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How to do it:

First, wash and chop your new potatoes into 1 inch sized pieces and pop on to boil in salted water. Simmer for about 10 minutes, or until the potatoes can easily be pierced with a fork.

Next, wash and dice your courgette. Pop into a pan and stir fry with a splash of oil and a sprinkle of black pepper until juicy and starting to catch a little.

When your potatoes and courgette are cooked, drain the new potatoes and toss them through your stir fried courgette before assembling the salad.

To serve, it is good to use a BIG sharing bowl. Pop all of the baby leaf spinach into the bowl before then building your salad with the cooked potatoes, courgette, diced tomatoes, sliced onion and olives. Toss together to distribute the flavours before crumbling the cheeze over the top and a generous sprinkle of dill.

*Want to increase the protein in your salad? Add a drained can of butter beans into your cooked courgette and gently heat through before adding your potatoes and assembling your salad.