25 minutes


Greek salad

  • 200g of feta, diced
  • 1 cucumber, deseeded and diced
  • 100g of pitted green olives, squashed with the flat of your hand
  • 3 plum tomatoes, roughly chopped
  • small bunch of flat leaf parsley
  • 75ml of extra virgin olive oil
  • 25ml of red wine vinegar


  • 2 large potatoes, peeled and coarsely grated
  • 1 small onion, sliced
  • 500ml of boiling water, from the kettle
  • 2 sprigs of fresh thyme, leaves picked
  • 50g of butter, melted
  • 2 tbsp of vegetable oil
  • salt
  • black pepper


First make the Greek salad. Whisk the oil and vinegar until you have a smooth dressing. Mix all the remaining bits for the salad in a bowl, toss with the dressing and set aside to mature while you make the rösti
Mix the grated potatoes and onions in a mixing bowl. Pour over the 500ml of boiling water from the kettle and leave the mixture to sit for 2 minutes, then drain. This softens the potatoes and washes out any excess starch
Press it down to get rid of any extra water, then season really well and stir in the thyme and melted butter
Take a large deep frying pan (or two smaller ones) and heat the oil. Drop the potato mix into the pan and use a spatula to flatten it out like a pancake. Keep the heat low and cook for 5 minutes, at least. The edges should start to brown and if you shake the pan the potato should move around
When it’s brown, turn the rösti over to cook the other side for about another 5 minutes or so – it should be golden brown and crisp on the outside but fluffy inside. Serve topped with some of the Greek salad and plenty more on the side