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Serves 4

5 minutes preparation

60 minutes cooking

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

  1. Preheat the oven to 200°C.
  2. 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.
  3. Drain potatoes and dry, before lightly crushing potatoes with the back of a fork.
  4. 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.
  5. 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.
  6. To make the dressing, whisk harissa and lemon juice together.
  7. Top the dish with handfuls of rocket and drizzle the harissa dressing over.
Riverina Dairy Baked Fetta with Radishes, Potato and Harissa Dressing recipe
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