Roasted courgette and feta potato salad

Like many of my recipes, this was a toss-together of some ’fridge stuff’ – some rogue Greek cheese and a courgette that was kicking about. harking back to my Cypriot roots for what was initially going to be a tzatziki, this ended up as something else entirely. The sauce or dip, or whatever it should be called, is immensely versatile, but my favourite thing to do with it is toss it with pre-boiled tinned potatoes as in the recipe here. These quantities are easily halved for smaller households, or doubled for parties and potato fiends.

Serves 4 as a snack or 2 as a main meal

1 courgette
a fistful of fresh mint
a fistful of fresh parsley
1 fat clove of garlic or 1⁄2 an onion
1 tablespoon oil
zest and juice of 1 lemon or 2 tablespoons bottled lemon juice
50g Greek cheese (feta-style or goat’s cheese)
120ml natural yoghurt
500g tinned potatoes (drained weight)

Preheat the oven to 180°C/350°F/gas 4. Chop the stalk and the bottom from the courgette. Dice and tip into a shallow roasting dish.

Pop the mint and parsley into a tea cup and chop finely with kitchen scissors. Peel the garlic or onion. Pour the oil over the herbs, add the grated lemon zest, squeeze the lemon juice in and press the garlic in. If you don’t have any garlic, then very finely chop the onion and add it to the dressing. Stir well and pour over the courgette pieces, shaking to coat them in the dressing. Pop into the preheated oven for 20 to 30 minutes to roast.

When the courgette is cooked, tip into a bowl, pouring in all of the juices from the roasting dish. Crumble over the cheese and mash roughly with a fork. Add the yoghurt and mix well.

Drain the potatoes and toss through the sauce until coated, then serve.

Tips: If you are short of time or don’t want to use the energy heating the oven, simply grate the courgette and mix with the rest of the dressing ingredients. The flavour will be less intense but still utterly delicious. This dish is very similar to the Creamy Greek Cheese and Courgette Pasta, so why not roast your courgettes at the same time and make both.

‘Roasted Courgette And Feta Potato Salad’ from A Girl Called Jack by Jack Monroe.

Twitter: @MsJackMonroe Facebook:


  1. I am interested in an interview with you for radio – please call me 02073916291 Andrea.

  2. Was going to ask if there was a way around having to roast the courgettes (cant afford to use that much elec), and then I saw your comment about grating them..thanks Jack. I may also see how they taste if I fry in sesame oil, as i imagine that would be nice too!
    I hope LB is feeling better today?

    • Buy Mini Oven, I bought mine for £25 years ago from Argos, it is a Godsend, heat where you want it, grills roasts etc very economical. Beware , will not cook Rice pud! shame.

  3. Sounds great. I might try this tonight, I have some leftover courgette and feta cheese in the fridge.
    One comment: the price per portion of the feta cheese does not seem to match the price per 100g (18p per portion works out to 25g of cheese). Sorry for the nitpicking 🙂

  4. Easy to make Nutburgers, mixed chopped Nuts 55 p in Tesco. Wholemeal Breadcrumbs, Onion, Nuts whizzed up a bit finer, seasoning, as much Egg as it takes to bind. Absolutely yummy, meaty filling and good for you. I make these and freeze them, also make batches of Potato Cakes. freeze.

  5. Lovely! Just what I needed for this hot, sticky weather. Trying not to think about how many calories I’ve just consumed. I told myself I’d just have a small portion, but somehow it turned into a bowlful.

Leave a Reply