Hasselback potatoes with peri peri dressing and feta recipe

Details

• Cuisine: British
• Recipe Type: Potatoes
• Difficulty: Easy
• Preparation Time: 20 mins
• Cooking Time: 50 mins
• Serves: 4

Step-by-step

1. Preheat your oven to 200°C/400°F/gas mark 6.
2. Prep the potatoes. Carefully make small vertical slits, 2mm/1⁄12 inch apart, three-quarters of the way down each potato, all the way along.
3. Add the potatoes to a roasting tray. Drizzle with olive oil and season well with salt and pepper. Add to the oven and roast for 50 minutes or until golden and crispy.
4. Add the sliced red peppers, red onion and 1 lemon (halved, cut-side down) to another roasting tray. Drizzle with olive oil and add the tray to the oven for 45 minutes.
5. Add the corn to another tray, drizzle with olive oil, salt and pepper, and roast in the oven for 30 minutes, turning every 10 minutes.
6. Once the potatoes are nice and crispy, remove them from the oven and set aside.
7. Now make the peri peri sauce. Add the roasted peppers, onion and pulp from the lemon to a blender. Add the grated garlic cloves, chillies, oregano, red wine vinegar, salt, pepper and a drizzle of olive oil. Add the zest and juice of the other, fresh lemon. Blitz together to make your smooth sauce.
8. Remove the corn from the oven. Slice the corn kernels from the cobs and drain. Mix the black beans, cucumber and the corn kernels, a handful of chopped coriander, the juice of half a lemon, a little olive oil, salt and pepper.
9. Load the potatoes with the sauce and add the crumbled feta. Scatter chopped coriander on top and serve with the corn salad on the side.

This recipe is from MOB Veggie: Feed 4 or more under £10 by Ben Lebus, published by Pavilion Books. Photography by Haarala Hamilton.