Basil Whipped Feta with Sun-Dried Tomato Pesto Potatoes
930kcal
Ingredients
- 200 g feta cut into cubes
- 80 g Greek yoghurt
- 1 lemon juice and zest
- 0.5 teaspoon black pepper
- 1 handful basil leaves
- optional 1 tablespoon olive oil + 1 tablespoon honey to drizzle
For The Potatoes:
- 500 g potatoes cut into cubes
- 2 tablespoon oil
- salt and pepper to taste
- 1 teaspoon oregano
- 1 teaspoon dried basil
- 1 teaspoon dried thyme
- 3 cloves garlic
- 1 sprig fresh rosemary stem removed and leaves diced
For the Sun-Dried Tomato Pesto:
- ¼ cup almonds
- 1 lemon juiced
- 2 tablespoon nutritional yeast
- 7-8 sun-dried tomatoes
- 2 tablespoon oil from the sun-dried tomatoes
- + the roasted garlic cloves from above
Method
To Make The Potatoes:
- Preheat your oven to 200°C and get your baking dish ready.
- Chop the potatoes into small cubes, then place in a large saucepan and cover with just enough cold water to cover.500 g potatoes
- Par-boil the potatoes for 10-15 minutes, then drain and leave the potatoes to steam dry for 5 minutes.
- Shake the potatoes to rough up the edges, then tip into a baking dish with the oil and seasonings. the garlic, and rosemary.2 tablespoon oil, salt and pepper, 1 teaspoon oregano, 1 teaspoon dried basil, 1 teaspoon dried thyme, 3 cloves garlic, 1 sprig fresh rosemary
- Roast the potatoes for 30 minutes, remove the garlic, then return the dish to roast the potatoes for a further 25 minutes.
To Make The Pesto:
- Blitz the roast garlic, ¼ cup almonds, 2 tablespoon nutritional yeast, ½ lemon juice, 7-8 sun-dried tomatoes, and 2 tablespoon of the sun-dried tomato oil into a chunky pesto.¼ cup almonds, 1 lemon, 2 tablespoon nutritional yeast, 7-8 sun-dried tomatoes, + the roasted garlic cloves from above, 2 tablespoon oil from the sun-dried tomatoes
- Coat the roasted potatoes in 1-2tbsp of the pesto.
- To Make The Whipped Feta: Add the feta, Greek yogurt, pepper, lemon juice, and basil leaves to a blender and blitz it into a smooth and creamy sauce.200 g feta, 80 g Greek yoghurt, 1 lemon, 0.5 teaspoon black pepper, 1 handful basil leaves
- Plate up the whipped feta and drizzle it with the oil and honey, then plate up the sun-dried tomato pesto potatoes before topping with more fresh basil and lemon zest.optional 1 tablespoon olive oil + 1 tablespoon honey to drizzle
Nutrition
Calories930kcalCarbohydrates73gProtein34gFat60gSaturated Fat18gPolyunsaturated Fat9gMonounsaturated Fat29gTrans Fat0.1gCholesterol91mgSodium1183mgPotassium1840mgFiber15gSugar10gVitamin A589IUVitamin C111mgCalcium701mgIron7mg
Notes
Best served immediately when the potatoes are hot to perfectly complement the creamy, cool whipped feta. To make in advance, store the whipped feta and the potatoes separately and store them in airtight containers for 3-5 days.