|Energy (Kcal) 350|
|Saturated Fat 1.0g||5%|
|Total Sugars 4.9g||5%|
Heat oven to 220°C/200°C fan-assisted/Gas Mark 7. Prick the potatoes with a fork, place on a plate and microwave on high (900W) for 6 and a half minutes. Turn the potatoes over and microwave for a further three and a half. Transfer the potatoes to a baking sheet and brush with the oil. Season and place on the top shelf of the oven for 20 minutes until the skin is crisp and the flesh is soft. Reduce the temperature to 200°C/180°C fan-assisted/Gas Mark 6 if the potato browns too quickly.
Meanwhile place the spring onion, cucumber, carrot, radish, coriander and sesame oil in a bowl. Lightly season and toss to coat.
Remove the potatoes from the oven, make a cross in each potato and split open slightly. Spoon over the Asian slaw and serve immediately.
4 medium fluffy potatoes (approx 350g), such as Maris Piper or King Edward
1 tsp olive oil
3 spring onions, finely shredded
1/3 cucumber, finely shredded
1 large carrot, coarsely grated
80g radish, finely sliced
3 tbsp fresh coriander, roughly chopped
2 tbsp sesame oil
For a taste of the Emirates in your own home, try this modified version of a classic Tabbouleh dish, with a bit more bite.
“This makes a great meal for kids, the asparagus spears are fantastic finger food for them to pop their eggs with, they’ll love the potato of course and it’s a good way to introduce a different way to eat a baked potato."
Try this potato bake for a delicious and nutritious evening meal. Taking just 15 minutes to prep and 15 minutes to bake this is great for those short on time.
Looking for a healthy lunch meal to bring into work? Look no further as this potato and courgette recipe gives you all the nutrients you need to get through the day.
This campaign was originally produced in the framework of a programme co-financed by the European Union