Description
A delicious snack with a super-healthy filling, perfect for a quick fix lunchtime snack.
10 minutes to prepare. Serves 3-4.
Ingredients
|
3 – 4 baking potatoes
Olive oil and sea salt 1 x 400 g tinned chickpeas drained and rinsed 1 pack of feta broken into pieces 12 cherry tomatoes – halved Half a small cucumber – cubed 3 tbsp chopped fresh coriander |
Dressing
1 tsp curry paste i.e. korma, tika l/2 tsp runny honey 1 garlic clove peeled and crushed 1 tbsp white wine vinegar 1 tbsp lemon juice 6 tbsp olive oil Salt and pepper |
Method
Oven 200C/400F/Gas Mark 6
1. Wash and dry your potatoes. Prick with a fork.
2. Rub a little olive oil into each one and sprinkle with sea salt. Place on a middle shelf of a pre heated oven and bake for 1 to 1 l/2 hours.
3. For the dressing combine all the ingredients in a jar and shake well. For the filling place the chickpeas in a bowl, add the cubed cucumber, cherry tomatoes, feta and dressing, season to taste.
4. Finish with chopped coriander. Cut open the baked potatoes and fill with the chickpea salad.
Servings
3-4Nutrition Information
Calories: 694
Protein: 20.3g
Carbohydrate: 71.3g
Fat: 38.4g
Saturated fat: 10.8g
Fibre: 5.6g
This recipe and image is copyrighted to Canned Food UK.