Greek salad with roasted potatoes and feta cream

Like going over to the Mediterranean for an evening, with a little twist! Roasted potatoes are not a classic ingredient in a Greek salad. But oh so good! And the feta cheese is mashed and mixed with crème fraiche instead of being served as is. A simple and fresh dinner - yes, thank you!

• 900 g potatoes
• 1 tbsp oil
• Salt
• Pepper
• 1/2 cup tomato pesto
• 150 g feta cheese
• 2 dl light crème fraiche
• 1 green pepper
• 1 red onion
• 1 cucumber
• 250 g cherry tomatoes
• 1 pack Greek olives (à 240 g)
• 2 tbsp olive oil
• 1/2 tbsp red wine vinegar
• 1 tsp dried oregano

Method

1. 1
   Set the oven to 225°C.
2. 2
   Potatoes: Cut the potatoes into pieces and put them in a deep pan and mix with oil, salt and pepper.
3. 3
   Put in the middle of the oven for about 25 minutes.
4. 4
   Feta cream: Mash the feta cheese and mix with crème fraiche, season with pepper and possibly salt.
5. 5
   Core out and cut the pepper into pieces.
6. 6
   Peel and thinly slice the red onion.
7. 7
   Cut the cucumber into large pieces.
8. 8
   Split the tomatoes.
9. 9
   Drain the olives.
10. 10
    Mix all the vegetables and drizzle over olive oil and vinegar.
11. 11
    Season with oregano and pepper.
12. 12
    Potatoes: Take out the potatoes and mix them with tomato pesto.
13. 13
    Serve the oven-roasted potatoes with the salad and the feta cream.