Middle Eastern Potato Casserole with Feta

Serves: 4


30ml rapeseed oil

10g salt

60g red onion sliced

40g chopped leek

1 clove of garlic

½ red chilli chopped

4g ground cumin

4g ground coriander

4g ground turmeric

400ml coconut milk

100ml vegetable stock

40g golden sultanas

30g baby spinach

200g McCain Diced potatoes

40g cooked chickpeas

10g chopped coriander

10g chopped mint

80g diced 1cm feta

1 lime juiced and zest


1. Heat the oil in a large saucepan then add the onions, garlic, leek, salt and chilli. Cook for a few minutes without colour

2. Now add the spices and cook for a further few minutes then add the stock, lime zest and coconut milk bring to the boil and simmer for about 5 minutes to infuse all the flavours

3. Now add the McCain Diced potatoes and simmer until part cooked, now add the chick peas, spinach and sultanas but don’t boil just simmer gently once the spinach has wilted remove the pan from the heat and then stir in the herbs, lime and feta and serve

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