Butternut and chickpea stuffed potato with a tomato herb salsa
Serving: 6
Share this recipe!
Directions
- Boil potato in its jacket for 15 to 20 minutes.
- Cut butternut into 1cm dices and then place into potato water.
- Cook for 10 to 15 minutes or until soft.
- Remove from the water and add the chickpeas.
- Dice tomato into small cubes.
- Chop coriander and thyme off the stem finely, as well as the red onion
- Mix the fresh herbs with the tomato, add the vinegar, and keep to one side.
- When the potato is cooked, cut in half and take out the flesh / inside of the potato.
- Mix this with the butternut and chickpeas. Keep the jackets. This needs to be completed while the potato is hot.
- Replace the filling created, back into the jackets.
- Place the tomato salsa on top and enjoy the fresh flavours.
Ingredients
- 1 Medium Potato
- 20 g Butternut
- 20 g Chickpeas – in brine
- 10 g Tomato
- 5 g Coriander
- 5 g Thyme
- 5 g Red Onion
- 2 g Salt
- 2 g Pepper
- 2 ml Apple Vinegar