Doctor's Review: Medicine on the Move

August 18, 2017
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Potato and white bean salad (Salata me patates ke fassolia)

In our home, many Greek vegetarian dishes were born out of Lent — or Sarakosti — when no meat is eaten for forty days. This dish is a favourite because it’s very hearty and filling. In the summer, we enjoy it often with barbecued meat and fish.


1 lb. (500g) fingerling potatoes
2 tbsp. (15 ml) olive oil
½ tsp. (2.5 ml) salt
2 c. (500 ml) white beans, cooked
2 tbsp. (30 ml) capers
10 kalamata olives, pits removed
6 scallions, both white and green parts chopped
½ c. (125 ml) each fresh parsley and basil, chopped
2 tbsp. (30 ml) fresh dill, chopped
¼ c. (60 ml) feta cheese, crumbled


For the dressing
⅓ c. (90 ml) olive oil
juice of 1 lemon
1 tbsp. (15 ml) Dijon mustard
¼ c. (60 ml) Greek or Balkan-style yogurt
1 preserved anchovy fillet, rinsed and chopped
pepper, as desired


Place the potatoes in a roasting pan. Drizzle with olive oil and season with salt. Roast for 20 minutes in an oven preheated at 425°F (220°C) or until the potatoes are fork tender.

When the potatoes are cool enough to handle, cut them into bite-sized pieces and place in a salad bowl.

Add the beans, capers, olives, scallions, fresh herbs and feta cheese to the bowl.

Whisk the dressing ingredients together in a small mixing bowl and then toss the salad with the dressing.

Let the salad sit for at least one hour before serving. Serves 4.

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