PREHEAT YOUR OVEN TO 200°C/GAS 6. ADD THE POTATOES TO A SAUCEPAN, COVER WITH WATER, ADD A PINCH OF SALT AND COOK THEM UNTIL TENDER – TEST WITH A KNIFE TIP. DRAIN AND SET ASIDE TO COOL SLIGHTLY.

SPREAD THE POTATOES OUT IN A BAKING TRAY AND TOSS THEM WITH OIL, PAPRIKA, OREGANO, SALT AND PEPPER. ROAST FOR 15-20 MINUTES, SHAKING OCCASIONALLY, UNTIL GOLDEN BROWN WITH CRISPY EDGES.

MEANWHILE, MAKE THE DRESSING. ROUGHLY CHOP THE OLIVES AND PLACE THEM IN A BOWL. NOW FINELY CHOP THE GARLIC AND HERBS AND ADD THEM TO THE OLIVES. STIR IN THE OIL AND VINEGAR, AND KEEP ASIDE FOR LATER.

ADD THE TOMATOES AND ONION TO A MIXING BOWL AND GENTLY TOSS THROUGH ¾ OF THE DRESSING. TASTE AND ADD MORE SALT IF NEEDED.

IN A SMALL BOWL, CRUMBLE THE FETA CHEESE WITH YOUR HANDS. ADD THE LEMON ZEST AND GENTLY MIX.

TO ASSEMBLE THE DISH, FIRST PLACE DOWN THE TOMATO SALAD AS A BASE. THEN ADD THE POTATOES, SPRINKLE OVER THE FETA CHEESE, AND DRIZZLE THE REMAINING DRESSING ON TOP.