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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Greek >> Greek

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Boil the potatoes until just tender. | 2. Meanwhile, make the dressing by mixing the mustard and lemon juice in a salad bowl. | 3. Add a bit of salt and then whisk in the olive oil. | 4. Stir in the in onion. | 5. Pit the olives, loosening the flesh in chunks, and then add them to the dressing. | 6. Heat a small pan of boiling water and drop in the courgetttes and sugar snap peas. | 7. Let cook for one minute, then drain. | 8. Add the cooked and drained potatoes, the courgettes and peas into the dressing. | 9. Season with lots of black pepper and stir until well mixed. | 10. Halve the tomatoes, then add them to the salad along with the parsley or coriander and the mint leaves. | 11. Toss once more, then slice the feta and lay on top. | 12. Serve and enjoy. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
new potato	500	g		445.0	0.0	99.0	2.5
red onion	1		chopped	28.0	6.537999999999999	0.77	0.07
dijon mustard	1/2	tablespoon		445.0	0.0	99.0	2.5
lemon juice	1	tablespoon		3.355	1.0523	0.0534	0.0366
salt pepper				445.0	0.0	99.0	2.5
olive oil	3	tablespoons		358.02	0.0	0.0	40.5
black olive	10			445.0	0.0	99.0	2.5
courgette	2		sliced	445.0	0.0	99.0	2.5
sugar snap pea	100			445.0	0.0	99.0	2.5
cherry tomato	150			445.0	0.0	99.0	2.5
parsley	2	tablespoons		2.736	0.4811	0.2257	0.06
mint leaf	15		shredded	445.0	0.0	99.0	2.5
feta cheese	100			39600.0	613.5	2131.5	3192.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.