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AirFry recipes
Baked potatoes with feta, tzatziki and Greek salad
Total time required: 70 minutes
Serves 4
For the potatoes
4 baking potatoes (200 g each)
2 tbsp oil
2 tsp salt
For the tzatziki
½ cucumber
¼ tsp salt
200 g Greek yoghurt
1 clove of garlic | finely chopped
¼ tsp salt
1 pinch of pepper
½ lemon | juice and zest
For the salad
½ cucumber | diced
3 tomatoes | diced
1 yellow pepper | finely diced
1 red pepper | finely diced
1 red onion | finely diced
For the dressing
½ tsp salt
1 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
118
Method
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 ac-
cording to cooking stages 1 and 2.
In the meantime, grate and salt the cu-
cumber 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, pep-
per, 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 pota-
toes 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 set-
tings indicated for cooking stage 3.
Serve the baked potatoes with the
tzatziki and salad.
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