Baked Potatoes with Rocket, Feta and Pepperoncini
Photography by Aaron McLean.
INGREDIENTS
4 cooked baked potatoes, hot
1 tablespoon olive oil
1 teaspoon lemon juice
sea salt and freshly ground pepper
2 handfuls rocket leaves
6 pepperoncini, sliced
½ cup large black olives, pitted and halved
1/3 cup hazelnuts, roasted and roughly chopped
100 grams feta cheese, sliced
METHOD
To assemble: Whisk the olive oil and lemon juice in a large bowl and season. Add the rocket, pepperoncini, olives and the hazelnuts and toss together.
Cut the potatoes ¾ of the way through the centre lengthways. Add 1-2 slices of feta and fill with the salad. Makes 4
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
![Baked Potatoes with Smoky Spanish Beans with Poached Eggs]()
RecipeBaked Potatoes with Smoky Spanish Beans with Poached Eggs
Article by Claire Aldous![Kohlrabi and Rocket Salad with Caper Dressing]()
RecipeKohlrabi and Rocket Salad with Caper Dressing
Article by Claire Aldous![Baked Potatoes with Smoked Chilli Beans and Poached Eggs]()
RecipeBaked Potatoes with Smoked Chilli Beans and Poached Eggs
Article by Claire Aldous![Croque Monsieur Baked Potatoes]()
RecipeCroque Monsieur Baked Potatoes
Article by Claire Aldous
latest issue:
HOLIDAY 2
Our once-a-year special is packed with every recipe you need to make the most of the summer break. From baking and barbecues to fresh salads and sauces that make everything sing with flavour, HOLIDAY has you covered. We’ve even got great nibbles to enjoy with a drink while you dive into our annual puzzle section. This is an issue that sells its socks off, and it isn’t included in the dish subscription—so don’t delay. Get yours in store today and have your most delicious HOLIDAY yet.