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AirFry recipes
120
Baked potatoes with feta, tzatziki and Greek salad
Preparation time: 70minutes
Serves 4
For the potatoes
4baking potatoes (200g each)
1 tbsp. oil
2tsp. salt
For the tzatziki
½cucumber
¼tsp. salt
200 g Greek style natural yoghurt
1 clove of garlic | finely chopped
¼tsp. salt
A pinch of pepper
½lemon | juice and zest
For the salad
½cucumber | diced
3tomatoes | diced
1yellow capsicum | finely diced
1red capsicum | finely diced
1red onion | finely diced
For the dressing
½tsp. salt
A pinch of pepper
½lemon | juice only
1tsp. dill, chopped
For the topping
200g feta | crumbled
Accessories
Grilling and roasting insert
Universal tray
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 stages1 and2.
In the meantime, grate and salt the
cucumber for the tzatziki and leave for
10minutes.
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 stage2, 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 stage3.
Serve the baked potatoes with the
tzatziki and salad.
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