Baked Potatoes With Feta, Tzatziki And Greek Salad - Miele H 2465 BP Operating And Installation Instructions

AirFry recipes

Baked potatoes with feta, tzatziki and Greek salad

Preparation time: 70 minutes
Serves 4
For the potatoes
4 baking potatoes (200 g each)
1 tbsp. oil
2 tsp. salt
For the tzatziki
½ cucumber
¼ tsp. salt
200 g Greek style natural yoghurt
1 clove of garlic | finely chopped
¼ tsp. salt
A pinch of pepper
½ lemon | juice and zest
For the salad
½ cucumber | diced
3 tomatoes | diced
1 yellow capsicum | finely diced
1 red capsicum | finely diced
1 red onion | finely diced
For the dressing
½ tsp. salt
A pinch of pepper
½ lemon | juice only
1 tsp. dill, chopped
For the topping
200 g feta | crumbled
Accessories
Grilling and roasting insert
Universal tray
120
Preparation
Wash the potatoes thoroughly and dry
them. Prick the potatoes all over with a
fork. Then rub with a generous amount
of oil and salt. Place the grilling and
roasting insert on the universal tray,
place the potatoes on top and bake
according to cooking stages 1 and 2.
In the meantime, grate and salt the
cucumber for the tzatziki and leave for
10 minutes.
Squeeze the liquid out of the cucumber.
Mix the squeezed cucumber with the
yoghurt and garlic. Then add salt,
pepper, lemon juice and lemon zest to
taste.
For the salad, put the vegetables in a
bowl.
For the dressing, mix together the salt,
pepper, dill, lemon juice and olive oil.
Pour the dressing over the salad. Set
aside until ready to serve.
After cooking stage 2, take the
potatoes out of the oven. Carefully cut
them in half and place them back on
the grilling and roasting insert with the
cut side facing up. Sprinkle with feta
and bake until golden brown using the
settings indicated for cooking stage 3.
Serve the baked potatoes with the
tzatziki and salad.