Sundried Tomato and Feta Potato Bake (Serves 2)

Sundried Tomato and Feta Potato Bake by The Fat Foodie

Sundried Tomato and Feta Potato Bake by The Fat Foodie

I started thinking about what to cook for dinner last night as I was travelling on the bus home from work. There was a pizza in the freezer that had been calling out to me, but I didn’t really fancy it. I also didn’t have any salad in the house to go with it in an attempt to make it a bit more exciting, so when I got home I delved into the fridge to see if inspiration would strike and thankfully it did, resulting in this really tasty sundried tomato and feta potato bake.

I’ve always got potatoes in my fridge, so the challenge was more to see what I could find to go along with them. When I spied a block of non-dairy feta skulking at the back of the fridge (a cheese which when pre-packed lasts ages) I decided that the way forward was a sundried tomato and feta potato bake.

A brief frisk of the kitchen cupboards shook down a jar of pitted black olives and sundried tomatoes too. With all of my ingredients in hand I set off to make my potato bake and although it took a bit more preparation time, it was much tastier than a bland frozen pizza. I’d heartily encourage you to give this recipe for sundried tomato and feta potato bake a try!

Ingredients:

A couple of large potatoes (sliced into ½ centimetre thick discs)

Two large carrots (thinly sliced into ribbons)

100g of cubed feta cheese (or non-dairy version)

16g sundried tomatoes (finely chopped)

1 tsp of dried mixed Italian herbs

For the topping:

20g of pumpkin seeds

10g of flaked almonds

8 black olives (sliced into thirds)

50g grated cheddar cheese (or non-dairy version)

Method:

Preheat your oven to 200°C/180C Fan/400°F/gas mark 6.

Prepare your ingredients as directed on the ingredients list.

Put the discs of potato into a pan of hot water and boil until the potatoes are tender. Once cooked, drain and put into a casserole dish.

Add the sliced carrots, feta cubes, sundried tomatoes and dried herbs.

Mix thoroughly so that everything is coated in the pesto.

In a small bowl mix the topping ingredients together and then sprinkle on top of the bake.

Bake in the oven for 20-25 mins or until the topping is nice and golden brown.

Serve on its own or with a side salad.

Sundried Tomato and Feta Potato Bake by The Fat Foodie

Sundried Tomato and Feta Potato Bake by The Fat Foodie

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