• Prep: 10 mins
  • Cook: 40 mins
  • 2 Servings

Feta, olive and oregano loaded chips

Start cooking

Ingredients

For the potatoes

  • 1 pack of Nanna Tate Seriously Crispy Chips
  • Dried oregano
  • 2 tsp of olive oil
  • 1/4 finely chopped cucumber
  • 10 pitted and halved black or green olives
  • 8 halved cherry tomatoes
  • 1 tbsp finely chopped parsley
  • 5g mint leaves

For the pickled red onion

  • 1 red onion, peeled and thinly sliced
  • 50ml cider vinegar (or any other fruit vinegar)
  • 50g sugar
  • 1 tsp coriander seeds if you have them
  • 100ml water
  • 3 tbsp Greek yogurt
  • 50g crumbled feta

Let’s get cooking!

  • Step 1 of 4

    Chips first

    Cook the chips according to the instructions on pack. Once they are ready, sprinkle a little oregano over them and give them a good mix. Stir in half of the feta and yoghurt.

  • Step 2 of 4

    Pickled red onion

    To make the pickled red onion, gently warm the vinegar, sugar, coriander seeds and water together for 10 minutes on a low heat. Add the sliced red onion and let steep for minimum 30 minutes. Strain red onions.

  • Step 3 of 4

    Lets toss

    In a separate bowl, toss together the rest of the salad ingredients. When everything is ready, spread the chips on a serving plate and top them with the fresh Greek salad.

  • Step 4 of 4

    Finishing touches

    Drizzle the yoghurt dressing over the top, then finish with the remaining crumbled feta, pickled red onion and mint leaves. Enjoy!

For this you’ll need…

More recipes like this

Cosy comforts
Poutine
  • Prep: 5 mins
  • Cook: 30 mins