170g FAGE Total 2%
650g baby new potatoes
1 tbsp sunflower or extra virgin rapeseed oil
6 spring onions, sliced
200g smoked salmon, cut into strips
½ 25g bunch flat leaf parsley, finely chopped
250g vine cherry tomatoes
2 tbsp capers in brine, drained & roughly chopped
½ lemon, zest & juice
- Boil the potatoes in a pan of water for 12-15 minutes until tender. Drain and return to the pan and crush lightly. Put the spinach in a large bowl, pour over boiling water and leave for a minute to wilt. Drain well then cool. Once cooled squeeze out as much water as possible and roughly chop.
- Meanwhile, heat oil in a large frying pan, add onion and cook for 2-3 minutes until golden. Add the potatoes to the pan and cook for 5 minutes until they begin to turn golden. Add the spinach and continue cooking for a further 5 minutes, stirring once. Add the salmon and parsley and cook for a further 3-4 minutes until the salmon has heated through.
- Meanwhile, grill the tomatoes for 5 minutes until soft. In a small bowl mix together the capers, lemon and yoghurt. Spoon the hash onto plates and top with tomatoes and a dollop of caper dressing.