Preheat the oven to 220 °C top/bottom heat (200 °C fan oven). Quarter or eighth unpeeled potatoes. Spread the potato pieces on a baking tray lined with baking paper, drizzle with 1 tbsp olive oil* and season with a little salt* and pepper*.
Bake the potatoes on the middle rack in the oven for 25 – 35 minutes until soft and golden brown.
Cut the rocket into bite-sized pieces. Halve the cherry tomatoes.
Pour the oil from the dried tomatoes into a small bowl and mix with 1 tsp vinegar*, 1 tbsp water*, salt* and pepper* to make a dressing. Roughly chop the dried tomatoes. Cut the olives into rings.
In a second small bowl, mix the aioli with the yoghurt. Season with salt* and pepper*.
Distribute the chopped arugala on deep plates. Arrange the cherry tomato halves, dried tomatoes and olives on top. Drizzle with dressing and crumble the feta cheese over the top. Arrange the potatoes next to it and enjoy with aioli. Enjoy!
