Crispy Smashed Low Carb Potato Greek Salad
-
40m -
4 -
Easy
Recipe credit to Lucinda Porcelli
Ingredients
Method
STEP 1
Prepare a pot of water and bring it to a boil. Add the whole potatoes and cook until fork-tender (the fork should slide in easily).
STEP 2
Once cooked, remove the potatoes and place them on a sheet of baking paper.
STEP 3
Lightly spray the potatoes with olive oil, then use the flat bottom of a glass to press and smash each one. (Tip: Lightly spray the bottom of the glass with oil to help crisp them).
STEP 4
Season the smashed potatoes with salt and air-fry until golden and crispy.
STEP 5
Meanwhile, chop and prepare all other ingredients. In a large salad bowl, add the capsicum, chickpeas,
cucumber, cherry tomatoes, olives, feta and parsley.
STEP 6
Once the potatoes are crispy, add them to the bowl. Add the tzatziki and toss everything together until
well combined.
STEP 7
Season generously with salt and pepper, and serve immediately. This is best fresh, or it can be refrigerated for up to 4 days.
Nutritional Information
Cals 276
Carbs 24g
Fat 16g
Protein 9g
Fibre 5g
Sodium 609mg
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