Crispy potatoes, sweet, spicy roast swede, pine nuts and melting feta cheese
This is a store cupboard throw together dish in response to a question about what to do with feta. There are many great recipes with feta - hot and cold. This one takes some of the pairings from the likes of spanakopita and other Greek dishes which team up feta with cured ham or pine nuts, sometimes with some fire - cayenne or chilli and with some sweet - in this case sweet potato and turnip. It's filling and tasty, and has a lovely contrast of flavours: sweet and spicy roast veg against salty feta, prosciutto and oregano, and contrasting textures: crispy fried potatoes, pine nuts and soft roast veg and melting feta.
INGREDIENTS
sweet potato
turnip
chilli
shallots
potatoes
garlic
rosemary
prosciutto, pancetta or bacon
feta
parsley
pine nuts
glass of white wine
oregano
Watch the video
METHOD
Heat the oven to 180ºC
Slice the neep/swede and the sweet potato into good chunks
Drizzle with olive oil and sprinkle with salt, chilli and oregano
Roast for 30 minutes
Meanwhile, dice the potatoes into small cubes and finely slice the shallots & garlic
Heat oil in a hot frying pan
Add the potatoes and shallots. Stir
Add the garlic, rosemary and some salt. Stir and turn the heat down
Cook the potatoes for about 40 minutes until they are crispy. Keep an eye on them and turn them occasionally
Tear up or slice the prosciutto and add that
Deglaze the pan with the white wine, and stir through
Add the feta (which you've cut into cubes smaller than the roast veg, but larger than the potatoes) and parsley
Add the roast veg
Add the pine nuts and stir through
When the feta is starting to melt, it's ready