Baked potatoes with Middle Eastern beans and greens
2 baking potatoes
1 tbsp olive oil
2 garlic cloves, thinly sliced
200g/7oz chard, cut into 2cm/¾in strips (thick stalks 1cm/½in)
400g tin cannellini beans, drained
½ tsp cumin seeds or ground cumin
salt and freshly ground black pepper
½ lemon, juice only, to serve
For the dressing
100g/3½oz Greek yoghurt
1½ tbsp tahini
½ garlic clove, crushed
Preheat the oven to 200C/180C Fan/Gas 6.
Bake the potatoes for 1½ hours, or until tender.
Meanwhile, heat the oil in a lidded frying pan over a medium heat. Add the garlic and chard. Stir and season, then add 50ml/2fl oz water.
Place a lid on the pan, turn down the heat and cook for 3–4 minutes, stirring halfway through. Stir in the beans and cumin, cover and cook until the stalks are tender, adding a dash more water if needed.
Meanwhile, to make the dressing, mix together the ingredients with a pinch of salt and set aside.
Split each baked potato in half, top with the beans and chard, a squeeze of lemon juice and drizzle over the dressing.