Creamy Butter Bean and Harissa Loaded Jacket Potato
with Baby Leaf Salad and Greek Style Cheese
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
2 unit(s)
Baking Potato
2 unit(s)
Garlic Clove
30 grams
Tomato Puree
50 grams
Harissa Paste
(Contains Sulphites)
1 carton(s)
Butter Beans
28 grams
Red Wine Stock Paste
(Contains Sulphites)
12 milliliter(s)
Balsamic Glaze
(Contains Sulphites)
75 grams
Creme Fraiche
(Contains Milk)
50 grams
Baby Leaf Mix
100 grams
Greek Style Salad Cheese
(Contains Milk)
15 grams
Pumpkin Seeds
Not included in your delivery
1 tsp
Sugar
50 milliliter(s)
Water for the Sauce
1 tbsp
Olive Oil for the Dressing
Nutritional information
Utensils
Instructions
Preheat your oven to 240°C/220°C fan/gas mark 9.
Halve the potatoes lengthways and pop them onto a large baking tray.
Drizzle with oil and season with salt and pepper. Rub the oil over the potatoes, then lay them cut-side down.
Bake on the top shelf of your oven until tender and a knife slips in easily, 30-40 mins.
Meanwhile, peel and grate the garlic (or use a garlic press).
Heat a drizzle of oil in a large saucepan on medium-high heat. Once the pan is hot, add the garlic, tomato puree and harissa paste and fry until fragrant, 1 min.
Add the butterbeans and the liquid from the carton to the pan.
Stir in the red wine stock paste, sugar and water for the sauce (see pantry for both amounts).
Bring to a boil then reduce the heat and simmer until thickened, 8-10 mins.
Meanwhile, in a medium bowl, combine the balsamic glaze and olive oil for the dressing (see pantry for amount). Season with salt and pepper. Set aside for now.
When the sauce has thickened stir in the creme fraiche and simmer until piping hot, 1 min.
Season with salt and pepper. Add a splash of water if it's a little too thick. Cover with a lid or foil to keep warm.
Just before everything's ready, reheat the sauce if needed.
Toss the baby leaves through the dressing. TIP: Don't add the leaves too early or they'll go soggy.
Once the potatoes are ready, gently fluff up their insides using a fork and add a knob of butter if you'd like.
Share the potato halves between your plates. Spoon over the creamy butterbean and harissa sauce. Crumble the Greek style cheese over.
Serve the baby leaf salad alongside. Sprinkle the pumpkin seeds over the salad to finish.
Enjoy!
