🥗 Roasted Potato Salad with Feta and Pine Nuts

Name: Roasted Potato Salad with Feta and Pine Nuts
Total time: 30 min
Yield: 4 servings
Ingredients: 650 g small potatoes (triplets); 2 sprigs rosemary; 1 red onion; 1 garlic clove; 3 tbsp olive oil; salt; pepper; 0.5 tsp sweet paprika powder; 200 g colorful cherry tomatoes; 1 red bell pepper; 100 g dried tomatoes; 80 g olives; 1 bunch arugula (60 g); 1 handful basil leaves; 200 g feta (45% fat in dry matter); 2 tbsp pine nuts

447 kcal · 30 min · 4 servings

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Ingredients

650 g small potatoes (triplets)
2 sprigs rosemary
1 red onion
1 garlic clove
3 tbsp olive oil
salt
pepper
0.5 tsp sweet paprika powder
200 g colorful cherry tomatoes
1 red bell pepper
100 g dried tomatoes
80 g olives
1 bunch arugula (60 g)
1 handful basil leaves
200 g feta (45% fat in dry matter)
2 tbsp pine nuts

Instructions

1. Preheat the oven to 200 degrees (180 degrees for convection or gas level 3).
2. Peel the potatoes and wash them thoroughly.
3. Cut the potatoes in half.
4. Wash the rosemary sprig and shake off excess water.
5. Pluck the rosemary needles off the stems.
6. Finely chop the rosemary needles.
7. Peel the onion and the garlic.
8. Halve the onion and the garlic.
9. Slice the onion and garlic into thin rings.
10. Line a baking sheet with parchment paper.
11. Place the potato halves, chopped rosemary, onion rings, and garlic slices on the baking sheet.
12. Add 2 tablespoons of olive oil.
13. Season with salt, pepper, and paprika powder.
14. Toss everything well so that everything is evenly coated.
15. Bake the mixture for 20 minutes in the preheated oven.
16. Wash the tomatoes and cut them in half.
17. Remove the stem and seeds from the bell pepper.
18. Wash the bell pepper.
19. Cut the bell pepper into small cubes.
20. Roughly chop the sun-dried tomatoes.
21. Quarter the olives.
22. Wash the arugula and the basil.
23. Shake the vegetables and herbs dry.
24. Roughly chop the arugula and basil.
25. Crumble the feta into large pieces.
26. Place all prepared ingredients in a large bowl.
27. Take the warm roasted potatoes out of the oven.
28. Add the roasted potatoes to the bowl with the rest of the salad.
29. Add 1 tablespoon of olive oil.
30. Mix the salad gently but thoroughly.
31. Place a frying pan on the stove.
32. Add the pine nuts to the dry pan.
33. Toast the pine nuts until they are golden brown.
34. Serve the finished salad on plates.
35. Garnish the salad with the toasted pine nuts.

Nutrition per serving

kcal: 447
Protein: 16 g · Fett/Fat: 27 g · Carbs: 34 g