DAY 3
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Baked Potato with Crushed Chickpea Salad
Recipe created by Mhairi Elizabeth
INTRO
For a summer twist, why not bake your potatoes on the BBQ instead of the oven?! The skin gets crispy while the insides get super soft and fluffy. Served with this fresh and crunchy chickpea salad makes for a simple lunch or an addition to a large BBQ spread.
prep time: 90 minutes | serves: 2
INGREDIENTS
2 large baking potatoes
for the chickpea salad:
- 1½ cup cooked chickpeas
- ½ small red onion, finely diced
- 2 sticks of celery, finely diced
- few sprigs of fresh dill, finely chopped
- 1 lemon, zest & juice
- 1 tsp cracked black pepper
- handful of alfalfa sprouts
PREPARATION
1. Preheat your BBQ to high heat.
2. Pierce the potatoes a few times with a fork. Place in a large saucepan of high heat and bring to the boil. Let them simmer for 5-10 minutes to let the potatoes soften slightly. Remove from the water and the potatoes steam and dry out for another 10 minutes.
3. Individually wrap the potatoes in aluminum foil. Place over the hot BBQ and let them cook for another 45-60 minutes. Keep checking on them but you want them super soft all the way through.
4. Prepare the chickpea salad. Using a potato masher, roughly mash the chickpeas, breaking them all into small pieces. Add in the rest of the salad ingredients, stirring everything to combine.
5. Once the potatoes are cooked, slice them in half and stuff them with a few spoonfuls of chickpea salad.
CHEF NOTES
To speed up the process of the potatoes cooking, BEFORE wrapping them in tinfoil, cook them in the microwave on high for 5 minutes. Then wrap in tinfoil and they should cook over the BBQ in just 30 minutes.
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