Mark Sargeant's Warm Cyprus Potato, Tomato, and Feta Salad
- Cook the potatoes in boiling, salted water for 4 minutes until tender. Drain.
- Heat the olive oil a large frying pan and fry the potatoes until golden, then remove from the pan and set aside.
- 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.
- 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.