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Super green loaded baked potatoes with a creamy green tahini dressing

Serves: 4-6
Prep: 15
Cook: 60

    A warm and hearty baked potato dinner with a burst of freshness from that fresh and crunchy winter slaw with zingy yet creamy tahini herb dressing, brought to us by Ashley Alexander @gatherandfeast.

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    Ingredients

    • 6 medium-sized white potatoes or 6 small sweet potatoes
    • Extra virgin olive oil
    • ¼ head white cabbage
    • 1 bulb fennel
    • 1/2 lemon
    • 1 handful fresh flatleaf parsley leaves
    • 1 handful fresh basil leaves
    • Small handful fresh chives

    Creamy green tahini dressing

    • 1 handful each: fresh parsley, fresh basil, fresh chives
    • ⅓ cup hulled tahini
    • ⅓ cup extra virgin olive oil
    • 2 tbsp maple syrup or honey
    • ½ tsp sea salt
    • 1-2 fresh cloves garlic


    Method

    1. Step 1

      Preheat your oven to 200°C.

    2. Step 2

      Prick the potatoes all over with a fork. Rub them with a little extra virgin olive oil, sprinkle with salt, then place them onto a baking tray.

    3. Step 3

      Bake the potatoes for about 1 hour to 1 hour 20 minutes, until the skins are crispy and the centre is soft and fluffy.

    4. Step 4

      Remove from the oven and allow to cool slightly.

    5. Step 5

      Next, add all of the dressing ingredients to a blender and blend until smooth. Add a splash of cold water to loosen if needed. The dressing should have a thick creamy consistency. Set aside.

    6. Step 6

      Finely slice the fennel and squeeze over the juice of half a lemon (this will help prevent browning), then add the fennel to a large bowl.

    7. Step 7

      Finely slice the cabbage and add to the bowl with the fennel. Add the fresh herbs and toss to combine.

    8. Step 8

      Add a few large dollops of the dressing to the salad and toss to combine.

    9. Step 9

      Slice the potatoes open. Top with generous spoonfuls of the salad and extra spoonfuls of the dressing.

    10. Step 10

      Sprinkle with freshly cracked black pepper and a drizzle of extra virgin olive oil (optional).

    Tips

    • Feel free to change up the herbs. Instead of parsley, basil, and chives, you could use a mix of parsley and coriander. Or parsley, coriander, and chives. Or simply just parsley or basil.
    • You could add extra toppings like sliced avocado, feta cheese, or a fresh grating of parmesan.
    • This is a great recipe to meal prep as all of the prepared elements can be stored separately in the fridge for 2-3 days.
    • Store any leftover dressing for up to 5 days in the fridge in an airtight jar and use over salad, eggs, etc.

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