Schnitty & Smashed Greek Salad
Golden fried schnitzels with a pillow of buttery mashed potato and a big, tangy smashed Greek salad loaded with olives, feta and caper berries.
Serves: 4
Prep time: 20 minutes
Cook time: 25 minutes
INGREDIENTS
4 store-bought schnitzels (from a trusted butcher)
vegetable or peanut oil, for frying (about 1cm depth in the pan)
8 Dutch cream potatoes
50g butter
2/3 cup milk
2 Lebanese cucumbers
2 large tomatoes
1/2 cup baby cherry tomatoes
1/4 red onion
1/4 cup mint leaves, roughly chopped
1/4 cup dill fronds, roughly chopped
1 tsp flake sea salt
pinch of sugar
1-2 tbsp white wine vinegar
1 tbsp dried oregano leaves
1/2 cup pitted Kalamata olives
1/4 cup caper berries
good-quality extra-virgin olive oil
100g Danish feta
METHOD
Start by frying the schnitzels. Heat the oil in a deep pan until it's about a knuckle deep. Shallow fry the schnitzels until golden brown on each side, about 5 minutes per side. Place them on a cooling rack in a preheated 150°C oven to keep warm.
While the schnitzels fry, prepare the mash. Boil the Dutch cream potatoes, unpeeled, until soft and easily pierced with a fork. Drain, then add the butter and milk to the pot and warm together over the stove. Use a potato ricer to mash the potatoes directly into the saucepan, discarding any skin caught in the ricer. Stir well, season to taste, and keep warm.
For the Greek salad, lightly crack the Lebanese cucumbers with a wooden spoon and chop into chunks. Place in a wide salad bowl. Add the roughly chopped tomatoes, cherry tomatoes, finely sliced red onion, sea salt, sugar, white wine vinegar, oregano, mint, dill, olives and caper berries. Let the mixture sit and macerate while you fry the schnitzels.
When ready to serve, dress the Greek salad liberally with extra-virgin olive oil and top with crumbled Danish feta.
To serve, plate the schnitzels alongside a fluffy pillow of mash and the tangy Greek salad.
HINTS
Keep the fried schnitzels warm on a rack in a low oven so they stay crisp rather than going soggy while you finish the sides.
Boiling the potatoes in their skins and then ricing them keeps the mash light and stops it going gluey.
Let the salad macerate while you cook so the tomatoes and cucumber release their juices into the dressing.
NUTRITION (per recipe total, serves 4 - guide only):
Energy: 15500 kJ (3700 cal)
Protein: 165 g
Fat: 210 g
Saturated fat: 65 g
Carbohydrate: 255 g
Sugars: 25 g
Sodium: 4800 mg
This nutrition information is a guide only and may vary depending on brands, exact quantities, and ingredient substitutions used.