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Feta Complis

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

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