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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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    • 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


    1. Preheat your oven to 200°C.
    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. 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. Remove from the oven and allow to cool slightly.
    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. 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. Finely slice the cabbage and add to the bowl with the fennel. Add the fresh herbs and toss to combine.
    8. Add a few large dollops of the dressing to the salad and toss to combine.
    9. Slice the potatoes open. Top with generous spoonfuls of the salad and extra spoonfuls of the dressing.
    10. Sprinkle with freshly cracked black pepper and a drizzle of extra virgin olive oil (optional).


    • 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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