Greek Potato & Feta Salad

Ingredients 

• 500g British new potatoes, scrubbed (halved and quartered if necessary)
• 225g baby spinach leaves
• 8 cherry tomatoes, halved
• 100g pine nuts, toasted
• 200g Feta cheese, cubed
• Olive oil
• Salt and freshly ground black pepper

Method

1. Place the potatoes in a pan of lightly salted boiling water.  Cover and simmer for 15 minutes or until tender. Drain and allow to cool slightly
2. Meanwhile, blanch the spinach for 1 minute in boiling water, drain and refresh under running cold water before draining very thoroughly
3. (if necessary wrap the drained spinach in a clean tea-towel and squeeze to remove any excess moisture)
4. Roughly chop the spinach then mix with the tomatoes, pine nuts and cheese. Add the drained potatoes and season to taste
5. Drizzle olive oil over the salad and serve immediately.

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