Middle Eastern Potato Casserole with Feta

Key Information

  • Serves: 4


30ml rapeseed oil 

10g salt 

60g red onion sliced 

40g chopped leek

1 clove of garlic 

½ red chilli chopped 

4g ground cumin 

4g ground coriander 

4g ground turmeric 

400ml coconut milk 

100ml vegetable stock 

40g golden sultanas 

30g baby spinach 

200g McCain Diced potatoes 

40g cooked chickpeas

10g chopped coriander

10g chopped mint 

80g diced 1cm feta 

1 lime juiced and zest 


1. Heat the oil in a large saucepan then add the onions, garlic, leek, salt and chilli. Cook for a few minutes without colour

2. Now add the spices and cook for a further few minutes then add the stock, lime zest and coconut milk bring to the boil and simmer for about 5 minutes to infuse all the flavours

3. Now add the McCain Diced potatoes and simmer until part cooked, now add the chick peas, spinach and sultanas but don’t boil just simmer gently once the spinach has wilted remove the pan from the heat and then stir in the herbs, lime and feta and serve