Charred Potato with Tahini Yogurt

April 29, 2019
Spring Spring Potato Potato Tahini Tahini Yogurt Yogurt

Great lunch on its own, or a side dish to grilled fish. Who doesn't like potatoes?

 

NOTES:

You can swap broad beans for green peas or even edamame if you like. 

Do you want to shorten the cooking time of potatoes?  Prick each one with a fork and microwave on high for about 6-8 minutes, until the potatoes are just tender, then cover with foil and barbecue for 15 minutes, or bake in 180ºC for 20 minutes.

 

RECIPE

serves 4
about 1 hour
  • 4 large potatoes
  • olive oil for brushing, plus extra for drizzling
  • 200 grams Greek-style yogurt
  • 1 tablespoon tahini
  • 1 tablespoon chopped dill, plus more for sprinkling 
  • a good squeeze of lemon juice, about 1-2 teaspoons
  • 50 grams pine nuts
  • 1/4 cup cooked broad beans
  • 1/4 cup chopped spring onion
  • salt, to taste
  • freshly ground pepper (I used a mix of black, green and red peppercorns)
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METHOD

  1. Heat the barbecue. Brush each potato with a little olive oil, wrap in a foil and cook on the barbecue for about 30-40 minutes, or until the flesh of the potato is tender. Alternatively, you can preheat the oven to 180ºC and bake the potatoes for 40-50 minutes. (see notes)
  2. While the potatoes are baking make the toppings. In a medium bowl mix the yogurt, tahini, dill, and the lemon juice. Add a splash of olive oil and season with salt. 
  3. Toast the pine nuts in a frying pan over medium heat, for few minutes until golden. Remove from the pan and set aside.
  4. Cut each potato lengthways and peach both ends to create a cavity. Add a dollop of tahini yogurt. Sprinkle with broad beans, pine nuts, dill, and spring onion. Season with salt and freshly ground pepper, and a drizzle of olive oil.

 

RECIPE

serves 4
about 1 hour
  • 4 large potatoes
  • olive oil for brushing, plus extra for drizzling
  • 200 grams Greek-style yogurt
  • 1 tablespoon tahini
  • 1 tablespoon chopped dill, plus more for sprinkling 
  • a good squeeze of lemon juice, about 1-2 teaspoons
  • 50 grams pine nuts
  • 1/4 cup cooked broad beans
  • 1/4 cup chopped spring onion
  • salt, to taste
  • freshly ground pepper (I used a mix of black, green and red peppercorns)
PRINT IT

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