We got some doubled smoked garlic olives from a quaint Lebanese/Mediterranean restaurant in Rondebosch, called The Olive Station. I depipped them (which was easy since they were so well cooked) and threw a round of crumbled feta, olive oil and pepper over some chunky potatoe mash.
To make the mash I simply halved the potatoes and cooked them in water for about 30 minutes.
The flavours of the feta and olives were quite strong, so I didn't add too much.
Adding olive oil to mash rather than milk and butter is a healthier and tasty, alternative.
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