Harissa Butter Bean Loaded Jacket Potato
with Greek Style Cheese and Radish & Baby Leaf Salad
Jacket potatoes aren't just for baked beans and cheese. Our Harissa Butter Bean Loaded Jacket Potato is a spicy, Middle Eastern inspired twist on the humble jacket potato for a comforting weeknight dinner.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 unit(s)
Baking Potato
2 unit(s)
Garlic Clove
30 grams
Tomato Puree
50 grams
Harissa Paste
1 carton(s)
Butter Beans
28 grams
Red Wine Stock Paste
(Contains: Sulphites)
100 grams
Radishes
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.
When the oven is hot, bake on the top shelf of your oven until tender and a knife slips in easily, 30-40 mins. TIP: Alternatively, if you have a microwave, you can speed things up. Halve the potatoes lengthways, then prick all over with a knife. Rub with a little oil and season with salt. Place cut-side down onto a plate, then microwave on high until tender, 15-18 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 hot, add the garlic, tomato puree and harissa paste and fry until fragrant, 1 min.
Add the butter beans 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, trim and thinly slice the radishes.
In a medium bowl, combine the balsamic glaze and olive oil for the dressing (see pantry for amount). Mix in the radishes and 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.
Add the baby leaves to the radish bowl and toss to coat in 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 harissa butter beans. Crumble the Greek style salad cheese over the top.
Serve the radish and baby leaf salad alongside.
Sprinkle the pumpkin seeds over the salad to finish.
Enjoy!
