Ingredients
- 200g Riverina Dairy Smooth Fetta
- 750g Baby Potatoes
- 3 red Onions, cut into 6 wedges each
- 5 cloves Garlic, crushed
- 1 bunch of small Radishes, ends trimmed
- Olive Oil
- Salt & Pepper, to taste
- 80g Rocket Lettuce
- 1 tsp Harissa
- ½ Lemon, juice
Baked Fetta with Radishes, Potato and Harissa Dressing
- Preheat the oven to 200°C.
- Place the baby potatoes in a pot of cold, salted water. Bring to a boil and cook for 10–12 minutes, or until a knife pierces them easily.
- Drain the potatoes well and let them dry slightly. Using the back of a fork, gently press down to lightly crush them.
- In a large roasting dish, arrange the crushed potatoes along with the onion wedges, crushed garlic, and trimmed radishes. Place the entire block of fetta in the centre of the tray.
- Drizzle generously with olive oil and season with salt and pepper. Roast in the oven for 40–45 minutes, or until the vegetables are golden and the fetta has lightly browned.
- While the tray bakes, whisk together the harissa and lemon juice in a small bowl until combined.
- Remove the tray from the oven and scatter rocket over the top. Drizzle with the harissa-lemon dressing and serve immediately.
