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
