recipes for healthy living

Tag: Potatoes

Greek Style Lemon Roasties & a Delicious Chopped Salad

The only upside of an horrific holiday in Crete many years ago, was a walk down a dark beach towards a light at the end at the end of the beach, which we had been told was a great local restaurant. The simple Taverna with a huge brick oven in which they roasted whole chickens and potatoes with Greek lemons and herbs. The memory of that meal has stayed with me, long after the nightmare of the alco-fueled teenagers celebrating their leaving certificate has dimmed.


Greek Style Lemon Roasted Potatoes
100ml rapeseed oil
4oz butter, melted
Juice and zest of a lemon
2 cloves garlic, minced
1 large tablespoon dried oregano (make sure it isnt really old!)
1 teaspoon salt
1 teaspoon ground black pepper
5 large potatoes peeled and halved

Oven at 200C
Combine the oil, melted butter, lemon juice & zest, garlic, oregano and salt and pepper.
Add the potatoes and toss to coat.
Spread the potatoes out on a baking sheet and drizzle any remaining liquid from the bowl over them.
Bake in the preheated oven until potatoes are brown and crispy, about 45 minutes to an hour.
Serve with a roast chicken and the chopped salad – below.

Chopped salad with yoghurt dressing

For the Dressing
2 tbsp lemon juice
1 tbsp white wine vinegar
1 tsp sugar
1 ts minced garlic
4floz Greek yoghurt

Mix everything except the yoghurt and set aside for a few minutes
Add the yoghurt and whisk to combine

For the Salad
1 cucumber deseeded and grated, squeezing out as much water as you can
1 head of lettuce of choice – I like romaine
4 handfuls of rocket
3oz walnuts toasted and chopped
2tbsp each of fresh dill mint and flt leaf parsley chopped
Salt and Pepper

Wash and dry the salad leaves then roll up like a cigar and chop
Toss into a bowl, add the cucumber, herbs, rocket and half the walnuts
Toss the dressing over the salad and season generously
Top with the remaining walnuts and serve

2 Spring Salads

Carrot and Coriander Salad, & New Potato Salad – delicious now that Spring has officially sprung with a stretch in the evening and the hours going forward to give us even more lovely brightness at the end of the day. These 2 salads are a delicious duo, new waxy potatoes dressed with mint and natural yoghurt paired with carrot sesame seed salad with OJ, vinaigrette and some lovely coriander. Nothing like these 2 to make you feel light and airy and think of the summer days and heat to come…. (Hopefully, fingers and toes crossed, we must be due a good summer here in Ireland, we are still talking about the heat wave of ’95!)

Minted Potato Salad – Serves 6
500gr new waxy potatoes
1 big bunch mint
300ml natural yoghurt
100ml mayonnaise
2 tbsp French dressing if you have it
Salt and freshly ground pepper

Cook the potatoes until tender
Blitz all the dressing ingredients until smooth
Cut potatoes in half on the length
Let cool and dress with the mint dressing and season with salt and pepper

Carrot and Multiseed Salad – Serves 6
10 carrots washed peeled and coarsely grated
1 big bunch coriander finely chopped
4 tbsp French dressing
1 tbsp spoon toasted sunflower pumpkin and sesame seeds
The juice of 1 orange

Put carrots in bowl and mix with the coriander, French dressing seeds and oj
Toss to mix – serve and enjoy.

French Dressing
To make a basic French dressing place 100mls each of rape seed, olive, a mild nut oil and red wine vinegar with 1 garlic clove, 1 tbsp grainy mustard and 2 tbsp honey in a bowl and liquidize. This will keep in a fridge for several weeks – store in a bottle and shake before using.

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