Greek Potato, Broccoli and Feta Cakes with Greek Salad and Red Onion Dressing

Pop your potatoes in the boiling water and cook for 10 mins, then add your broccoli and cook for 5 more mins. Tip: Your potatoes are cooked when you can easily slip a knife through them. Once cooked, drain your veggies and leave in your colander for a couple of mins.

Meanwhile, prepare the rest of your ingredients. Cut the red onion in half through the root, peel and chop as small as you possibly can (remember you don't need the whole onion). Put your onion in a bowl and squeeze in the lemon juice. Pour in the olive oil (the amount is specified above) and add a pinch of salt and a grind of pepper. Mix together with a fork and leave to the side.

Finely chop the dill (use less than specified if you're not a huge fan of dill, or more if you are!). Cut the root off the spring onion and slice as thinly as you can. Cut the tomatoes in half and then thinly slice. Chop the cucumber in half lengthways, remove the seeds with a spoon and chop into roughly 1cm chunks. Chop your black olives in half.

Once your potatoes and broccoli are drained, pop them back in their pot and add your dill, spring onions, a pinch of salt and a grind of pepper. Mash until smooth, then crumble in the feta and stir together to combine.

Shape the mixture into cakes (two each!) which are about 2cm tall and look a bit like fish cakes. Place them on a lightly oiled baking tray. Pop them in the oven to cook for 15 mins.

In the meantime, get your washing up done and dusted!

When the potato cakes are nearly ready, put the peashoots, tomatoes, cucumber and olives in a large bowl. Add your red onion dressing to the salad and toss together.