Ingredients
- 200g Riverina Dairy Smooth Fetta
- 700g baby potatoes (skin on)
- 3 red onions, cut into six wedges
- 6 crushed garlic cloves, crushed
- 1 bunch small radish, ends trimmed
- Olive oil
- Salt and pepper
- 4 handfuls of rocket
- 1 tsp harissa
- Juice of 1/2 lemon
Baked Fetta with Radishes, Potato and Harissa Dressing
- Preheat the oven to 200°C.
- Bring potatoes to a boil in a pan of cold, salted water. Boil for 10-12 minutes or until a knife can be easily inserted into a potato.
- Drain potatoes and dry, before lightly crushing potatoes with the back of a fork.
- Transfer potatoes to a large baking dish with the onions, garlic and radishes. Place the whole block of fetta in the centre of the dish.
- Drizzle with olive oil and season with salt and pepper before roasting in the oven for 40-45 minutes, or until the potatoes and fetta are golden.
- To make the dressing, whisk harissa and lemon juice together.
- Top the dish with handfuls of rocket and drizzle the harissa dressing over.
