4
25 minutes

Ingredients

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

Rösti

  • 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

Method

1
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
2
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
3
Press it down to get rid of any extra water, then season really well and stir in the thyme and melted butter
4
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
5
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