Roasted olive, rosemary, feta and seeds potato salad

I have been gone for a very very long time I know. My camera broke. One minute I was taking photos of food and the next it just wouldn’t switch on again. Then I was in Maputo working for a couple of weeks. And then and then and then… Now I am left with a broken camera and an empty bank account. Any camera donations will be greatly appreciated. A Canon Powershot G10 wouldn’t go amiss…

Anyway… I recently spent a weekend in Dundee checking out Vaughn and Neil’s public art project as part of Two Thousand and Ten Reasons to Live in a Small Town. We were all staying on a farm just out of town and Vaughn cooked us dinner. I borrowed his camera and took some pics. They are not of the usual standard I’m afraid, but they still give you an idea of the deliciousness of it all.


  • 2kgs baby potatoes
  • a few sprigs of rosemary
  • 4 sliced cloves of wild garlic
  • 2 packs of calamata olives
  • 2 rounds of feta
  • 100g mixed roasted seeds
  • olive oil, salt and pepper

Put the potatoes into a roasting dish and douse with olive oil. Take the pips out of the olives and mix through the potatoes. Strip the rosemary from their stalks, and slice the garlic and mix through the potatoes and olives. Add salt and pepper and mix everything through with your hands, rubbing all the flavour into the potatoes. Roast in an oven of around 180 degrees until the potatoes are crisping nicely on the outside, but soft on the inside. Dry roast the seeds and mix through. Crumble the feta and mix through gently. Serve with a green salad, such as the Baby spinach, roast sweetcorn, asparagus, almond and parmesan salad that Vaughn served for this meal.

Vegan version: remove the feta

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2 Responses to Roasted olive, rosemary, feta and seeds potato salad

  1. Molly says:

    Yummy! Will make before the year is out! Welcome back!

  2. Pingback: Sundried tomato, rosemary, red onion and danish feta roast potatoes | gibberlicious

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