Sautéed Mushroom, Fetta, & Chat Potato Medley
- Milk
If you’re reading this, you’re about to tuck into a plate of creamy chat potatoes, crunchy sweet green beans, crisp Spanish onion and delicious crumbly fetta. Can you believe that a mere 200 years ago, there was a time when refrigeration didn’t exist, and this meal would have been impossible if we didn’t have easy access to potatoes, onions from Spain and cheese from Greece? What an incredible time to be alive! Enjoy this meal while browsing on your smart phone, if you like. We are living in a fabulous, and delicious modern age – embrace it!
Ingredients
400 g
potatoes
200 g
green beans
2 clove
garlic
250 g
button mushrooms
1
lemon
100 g
rocket
½
red onion
½ block
fetta cheese
(Contains: Milk;)
Not included in your delivery
3 tbs
olive oil
1 tbs
red wine vinegar
salt
pepper
Utensils
Cooking Steps
Bring a pot of salted water to the boil. Add the potatoes and cook for about 10 minutes, add the beans to the pot and cook for a further 2 minutes or until the potatoes are soft and the beans blanched. Strain and leave to cool. Heat some oil in a pan and add the potatoes and fry for about 5-7 minutes or until they are golden brown on the outside, remove from the pan and set aside.
Heat some oil or butter in the same pan over a medium high heat. Add the garlic and mushrooms and cook for 5 minutes until browned and soft, remove the mushrooms and leave aside.
Whisk together the olive oil, red wine vinegar and lemon juice seasoning with salt and pepper to taste.
In a large salad bowl combine the rocket, onion, potatoes, mushrooms, green beans and the fetta, toss well so that the fetta has coated everything. Dress with the lemon vinaigrette and serve. If you think fetta makes everything better, add a little bit more.
