How to cook
Wash the potatoes and egg and boil them in salted water. Peel the potatoes and grate them on a coarse grater, sprinkle with some mixed spices. Peel the egg, set aside a little of the yolk for decoration, chop the rest finely.
Lay out a bowl or clay pot with plastic wrap but leave the ends to spill out of it. Pour the chopped tomatoes in and press down with the round part of your spoon.
On top, arrange the crumbled feta, then cucumber, finely chopped egg and finish off with grated potatoes. Press well, fold the ends inward and place in the fridge for 20-30 min.
Take it out and invert into a plate, remove the foil. Decorate with the set aside yolk on top, as well as with olives, carrots in a flower shape and leaves of fresh parsley. Pour on oil and vinegar and serve.
Tasty and eye-catching! You can improvise with this salad, e.g. add other products. The recipe is by Nelly Yoncheva, with my own twist on it.