|4 large baking potatoes, scrubbed & pricked with a fork|
|A little butter (optional)|
|for the salad|
|3 tbsp extra virgin olive oil|
|1 tbsp red wine vinegar|
|1 tsp caster sugar|
|small bunch fresh mint, leaves chopped roughly|
|salt & freshly ground black pepper|
|2 tbsp pine nuts|
|2 packs sweet chilli infused beetroot, cut into 1 cm cubes|
|1 small red onion, finely sliced|
|a handful of black olives (optional)|
|300g feta cheese, cut into 1 cm cubes|
What to do:
- Preheat the oven to 200°C. Put the potatoes in the oven, directly on the shelf, and bake for 1 ¼ – 1 ½ hours until soft when pierced with a skewer. Alternatively, part cook in a microwave on high for 10-15 minutes, then put in the oven to finish baking, reducing the cooking time accordingly.
- Make the salad by whisking together the olive oil, red wine vinegar and caster sugar together in a large bowl. Stir through the mint and season to taste with a little salt and freshly ground black pepper.
- Toast the pine nuts in a dry frying pan until golden brown. Add to the salad dressing, along with the beetroot, onion and black olives, if using. Set aside for the flavours to mingle.
- Just before you are ready to eat, stir the feta cheese through the salad. Open up each baked potato and fluff up the inside a little with a fork, adding a little butter if you like. Spoon the salad into each potato and serve immediately.
Cook’s Tip: If you can’t get your hands on sweet chilli infused beetroot, choose a different flavour from the infused beetroot ready-to-eat range which is available in major retailers or vac pac beetroot, which will work perfectly in this dish.