Serves 1
Directions
- 1Dice the potatoes into small cubes.
- 2Transfer the diced potatoes to a baking dish.
- 3Add minced garlic and olive oil to the potatoes.
- 4Season with salt, pepper, and oregano, then toss to coat.
- 5Place the baking dish in the oven to roast until tender and slightly golden.
- 6Pour black lentils into a saucepan.
- 7Add water to the lentils and bring to a boil, then simmer until cooked.
- 8Once the potatoes are roasted, add crumbled feta cheese and fresh dill to the baking dish.
- 9Toss the potatoes with the feta and dill.
- 10Chop cucumbers, cherry tomatoes, parsley, and red onion into small pieces.
- 11Combine the chopped vegetables in a bowl.
- 12Add lemon juice to the vegetable mixture and toss to create the Greek-ish salad.
- 13In a large bowl, place a bed of arugula.
- 14Add the cooked lentils to one section of the bowl.
- 15Add the feta potatoes to another section of the bowl.
- 16Add the Greek-ish salad to the remaining section of the bowl.
- 17Drizzle the entire bowl with a lemon oregano dressing.
- 18Serve and enjoy.
Ingredients
- baby gold potatoes
- garlic
- olive oil
- salt
- pepper
- oregano
- feta cheese
- dill
- black lentils
- water
- cucumber
- cherry tomatoes
- parsley
- red onion
- lemon juice
- arugula
Equipment
cutting boardknifebaking dishsaucepanbowlspoon
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