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    You are in: Home / Recipes / Mark Sargeant's Warm Cyprus Potato, Tomato, and Feta Salad Recipe
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    Mark Sargeant's Warm Cyprus Potato, Tomato, and Feta Salad

    Total Time:

    Prep Time:

    Cook Time:

    17 mins

    10 mins

    7 mins

    hectorthebat's Note:

    Mark Sargeant's Warm Cyprus Potato, Tomato, and Feta Salad

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    Units: US | Metric


    1. 1
      Cook the potatoes in boiling, salted water for 4 minutes until tender. Drain.
    2. 2
      Heat the olive oil a large frying pan and fry the potatoes until golden, then remove from the pan and set aside.
    3. 3
      Fry the onion, garlic and spice until golden. Return the potatoes to the pan with the tomatoes. Turn up the heat and cook for 3 minutes. Remove from the heat and stir through the spinach. Add the vinegar and the handful of oregano or parsley, and toss to combine.
    4. 4
      Transfer the potatoes to a serving dish and crumble over the feta. Drizzle with a little olive oil, and some freshly ground black pepper, then scatter over the remaining herbs and serve with some crusty bread, if you like.

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    Nutritional Facts for Mark Sargeant's Warm Cyprus Potato, Tomato, and Feta Salad

    Serving Size: 1 (445 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 341.7
    Calories from Fat 116
    Total Fat 12.9 g
    Saturated Fat 4.7 g
    Cholesterol 22.2 mg
    Sodium 349.5 mg
    Total Carbohydrate 48.3 g
    Dietary Fiber 8.1 g
    Sugars 6.7 g
    Protein 11.0 g

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