Super green loaded baked potatoes with a creamy green tahini dressing

Serves: 4-6
Prep: 15
Cook: 60

A warm and hearty baked potato dinner with a burst of freshness from that fresh and crunchy winter slaw with zingy yet creamy tahini herb dressing, brought to us by Ashley Alexander @gatherandfeast.

Looking for more healthy recipes? Explore our collection of over 500 healthy, dietitian approved recipes and subscribe to Recipe of the Week for free weekly recipe inspiration!

Ingredients

  • 6 medium-sized white potatoes or 6 small sweet potatoes
  • Extra virgin olive oil
  • ¼ head white cabbage
  • 1 bulb fennel
  • 1/2 lemon
  • 1 handful fresh flatleaf parsley leaves
  • 1 handful fresh basil leaves
  • Small handful fresh chives

Creamy green tahini dressing

  • 1 handful each: fresh parsley, fresh basil, fresh chives
  • ⅓ cup hulled tahini
  • ⅓ cup extra virgin olive oil
  • 2 tbsp maple syrup or honey
  • ½ tsp sea salt
  • 1-2 fresh cloves garlic


Method

  1. Step 1

    Preheat your oven to 200°C.

  2. Step 2

    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.

  3. Step 3

    Bake the potatoes for about 1 hour to 1 hour 20 minutes, until the skins are crispy and the centre is soft and fluffy.

  4. Step 4

    Remove from the oven and allow to cool slightly.

  5. Step 5

    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.

  6. Step 6

    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.

  7. Step 7

    Finely slice the cabbage and add to the bowl with the fennel. Add the fresh herbs and toss to combine.

  8. Step 8

    Add a few large dollops of the dressing to the salad and toss to combine.

  9. Step 9

    Slice the potatoes open. Top with generous spoonfuls of the salad and extra spoonfuls of the dressing.

  10. Step 10

    Sprinkle with freshly cracked black pepper and a drizzle of extra virgin olive oil (optional).

Tips

  • Feel free to change up the herbs. Instead of parsley, basil, and chives, you could use a mix of parsley and coriander. Or parsley, coriander, and chives. Or simply just parsley or basil.
  • You could add extra toppings like sliced avocado, feta cheese, or a fresh grating of parmesan.
  • This is a great recipe to meal prep as all of the prepared elements can be stored separately in the fridge for 2-3 days.
  • Store any leftover dressing for up to 5 days in the fridge in an airtight jar and use over salad, eggs, etc.

Featured recipes

Self-saucing sticky date pudding

Weet-Bix™ with poached nectarines and toasted brazil nuts

Raspberry and coconut bread