W

ith a holiday on the horizon it was time to use up the rest of the ingredients littering my fridge…I love this challenge.

Thats where the excellent ingredients that Odysea Greek produce come in handy – and ironically it was Greece where I would be destined for! Odysea sent me a glorious box of their devious samples last year and from this I have savoured some store cupboard gems, waiting patiently in the back of my cupboard until called upon and ready to pack a punch when called to the spotlight.

This salad was a mixture of fridge leftovers combined with a few cheeky purchases and of course, some glorious Greek flare. I used Odysea’s ‘Sun Dried Tomato Meze’ – a mixture of tomatoes, capers, and olives chopped roughly and combined in a gloriously flavoured oil. Similarily you can use the former ingredients alone and combine in your own combination but since Odysea did it so well, I figured I’d use their convenience pre-holiday….

T

his makes one large chunky roasted salad but feel free to sub in other ingredients to your taste. Serves around 2-3 as a side dish. I served mine with a lovely fillet of grilled sea bass, but some steamed or roasted cod with lemon and parsley would also be delicious.

Ingredients (Serves 2-3)

• 2 large potatoes, chopped
• 1 x packet green beans
• 3 spring onions, chopped
• Bunch flat leaf parsley, chopped
• 1 lemon, zest and juice
• 6 x large sun dried tomatoes (chopped), 1 handful olives (chopped), 1 tbsp capers OR 4 tbsp ‘Odysea Sun-Dried Tomato Meze‘
• 10 slices thin chorizo OR 1/2 ring chorizo sausage, sliced
• 2 handfuls rocket leaves
• Olive oil

1. Preheat the oven to 220°C.
2. Start by par boiling your potatoes for about 10 minutes until just tender. Drain, shake in a pan to rough the edges and then tip into a roasting tray. Season and drizzle over a generous coating of olive/sunflower oil. Roast in the oven for about 30 minutes until golden and crispy.
3. Meanwhile while they roast, par-boil the green beans for a few minutes. Drain and cool them under cold water.
4. Chop the spring onions, parsley and combine in a large mixing bowl with the  cooled beans, lemon zest, sun dried tomato mixture and season.
5. Pan fry the chorizo in a dry frying pan until crispy.
6. Once the potatoes are ready, remove from the oven. Top into the salad bowl with the beans and herbs. Add the chorizo.
7. Finely, just before serving, add the rocket leaves and squeeze over the juice of half the lemon.
8. Serve!