Greek-Style Salad Baguette With Crushed Potatoes

Before you begin...

Get all your ingredients and equipment ready

Skim through these steps, then wash your fruit and veg

Note: Equipment and pan sizes vary. Make sure you cook food thoroughly (even if it takes you a little longer than 10 min)

Preheat the oven to 200°C/ 180°C (fan)/ gas 6

Add your waxy potatoes to a heatproof bowl, then cover the bowl with cling film and pierce a few holes in the top with a fork

Put the bowl in the microwave for 6-8 min or until the potatoes are fork-tender

Chop your tomato[es] roughly

Chop your black olives roughly

Chop your parsley & dill finely, including the stalks

Wash then remove leaves (2 per person!) from your lettuce and set aside, shred the inner core

Drain and rinse your chickpeas

Combine half your Mediterranean seasoning with a generous drizzle of olive oil and a pinch of salt in a large bowl and stir it all together – this is your Greek-style salad dressing

Add your drained chickpeas to the bowl and crush lightly with a fork until fully combined

Add your chopped tomatoes, chopped olives and shredded lettuce to the bowl with half of the chopped dill & parsley (you'll use the rest later!)

Crumble your Greek salad cheese into the bowl and season with a grind of black pepper and give everything a good mix up

Add your baguette[s] to a baking tray and put the tray in the oven for 2-3 min or until warmed through and crusty

Slice each warmed baguette in half (without cutting all the way through) and open it out like a book

Once the potatoes are fork-tender, add a drizzle of olive oil and the remaining Mediterranean seasoning with pinch of salt and pepper and crush lightly with a fork

Tip: Just crush them gently, or they'll turn to mash!

Stir through the remaining dill & parsley – these are your crushed Mediterranean potatoes