Recipe

Crinkle chips loaded with smoked paprika, feta cheese and tangy tomato salad.  

Serves: 4 people   |   Prep time: 20 minutes   |   Cooking time: 8 minutes

Greek   |   Main   |   Gluten Free   |   Vegetarian

  

Ingredients

• 800g Frozen Crinkle Cut Chips
• 1 flat tsp each Garlic Granules, Smoked Paprika and Oregano
• Sea Salt and Black Pepper
• 4 Baby Cucumbers, cut into small chunks
• 200g Piccolo Tomatoes, finely chopped
• 1 Large Red Onion, finely chopped
• 200g Feta Cheese
• 150g Trio of Olives, halved
• Juice of 1 Lemon
• 50ml Olive Oil
• 1 Garlic Clove, minced
• 120g Greek Yogurt
• ½ tsp Cumin
• ½ tsp Paprika
• 5g Fresh Basil Leaves
• Salt and Black Pepper

  

Method

1. Pre-heat the oven to 200°C/Gas Mark 6.
2. Mix the garlic granules, smoked paprika and oregano together and season with salt and pepper.
3. Cook the chips as per directions on the pack.
4. In the meantime, place the cucumbers, tomatoes, onions and olives in a bowl.
5. In another bowl, add the olive oil, half the lemon juice and the minced garlic, season with some salt and pepper and whisk together.
6. Add to the tomato salad and toss through.
7. Mix the yogurt with the cumin and the paprika, stir in the remaining lemon juice and season with some salt and pepper.
8. When the chips are cooked toss them in the garlic and herb sprinkle, then top with the tomato salad. Sprinkle over the feta cheese and some torn basil leaves and serve immediately with the yoghurt sauce on the side to drizzle over.