Baked potatoes with Middle Eastern beans and greens
Fluffy baked potatoes are filled with a fragrant mixture of cannellini beans, tender chard, and aromatic caraway seeds. A smooth dressing made from yoghurt, nutty tahini, and fresh lemon juice brings all the flavours together. Serve warm as a nourishing and wholesome plant-forward main dish.
Ingredients
- Olive Oil15 ml
- garlic cloves2½ კბილი
- Lemon juice15 ml
Instructions
6 steps- 1
Preheat the oven to 200C/180C Fan/Gas 6.
- 2
Bake the potatoes for 1½ hours, or until tender.
- 3
Meanwhile, heat the oil in a lidded frying pan over a medium heat. Add the garlic and chard. Stir and season, then add 50ml/2fl oz water.
- 4
Place a lid on the pan, turn down the heat and cook for 3-4 minutes, stirring halfway through. Stir in the beans and cumin, cover and cook until the stalks are tender, adding a dash more water if needed.
- 5
Meanwhile, to make the dressing, mix together the ingredients with a pinch of salt and set aside.
- 6
Split each baked potato in half, top with the beans and chard, a squeeze of lemon juice and drizzle over the dressing.
Nutrition
1 serving ≈ 490 g
Nutrition values are estimates. - means data is unavailable.
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