Super green loaded baked potatoes with a creamy green tahini dressing
Prep
15 min
Cook
1h
Serves
4-6
Skill
Vegetarian
Prep
15 min
Cook
1h
Serves
4-6
Skill
MainsWinterExcellent Source of Dietry FibreGood Source of IronGood Source of ProteinLow in SodiumGluten FreeDairy and Lactose FreePotatoGood Source of CalciumLunch
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
Nutrition per serving
2630 kJ
energy kj
13 g
protein
5 g
saturated fat
15.1 g
dietary fibre
60 g
carbohydrate
30 g
sugars
398 mg
sodium
Method
- Preheat your oven to 200°C.
- 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.
- Bake the potatoes for about 1 hour to 1 hour 20 minutes, until the skins are crispy and the centre is soft and fluffy.
- Remove from the oven and allow to cool slightly.
- 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.
- 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.
- Finely slice the cabbage and add to the bowl with the fennel. Add the fresh herbs and toss to combine.
- Add a few large dollops of the dressing to the salad and toss to combine.
- Slice the potatoes open. Top with generous spoonfuls of the salad and extra spoonfuls of the dressing.
- Sprinkle with freshly cracked black pepper and a drizzle of extra virgin olive oil (optional).
- 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
Nutrition per serving
2630 kJ
energy kj
13 g
protein
5 g
saturated fat
15.1 g
dietary fibre
60 g
carbohydrate
30 g
sugars
398 mg
sodium
- Preheat your oven to 200°C.
- 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.
- Bake the potatoes for about 1 hour to 1 hour 20 minutes, until the skins are crispy and the centre is soft and fluffy.
- Remove from the oven and allow to cool slightly.
- 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.
- 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.
- Finely slice the cabbage and add to the bowl with the fennel. Add the fresh herbs and toss to combine.
- Add a few large dollops of the dressing to the salad and toss to combine.
- Slice the potatoes open. Top with generous spoonfuls of the salad and extra spoonfuls of the dressing.
- Sprinkle with freshly cracked black pepper and a drizzle of extra virgin olive oil (optional).