Ingredients
GF, VGN (if not using honey) 
15 minutes preparation time + 1 hour cooking time 
4-6 Super green loaded baked potatoes
- 6 medium-sized white potatoes or 6 small sweet potatoes
- Extra virgin olive oil
- Flaky sea salt
- 1/4 head white cabbage
- 1 bulb fennel
- 1 lemon
- 1 handful fresh flat-leaf parsley leaves
- 1 handful fresh basil leaves
- Small handful fresh chives
Creamy green tahini dressing
- 1 large handful fresh parsley stalks and leaves
- 1 large handful fresh basil stalks and leaves
- 1 handful fresh chives
- 1/3 cup hulled tahini
- 1/3 cup extra virgin olive oil
- 2 tablespoons maple syrup or honey
- 1/2 teaspoon sea salt
- 1-2 fresh cloves garlic
- Freshly ground black pepper
- Water to loosen if needed
Method
- Preheat your oven to 200°C/392°F.
- 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 at 200°C/392°F for roughly 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 and 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).
- Serve and enjoy.
Free Resources
Click on the links below to print or save this recipe to your device.
