RECIPE OF THE WEEK

TANGY BAKED POTATOES AND DREAMBOAT SALAD

1 large baking potato per person
Olive oil
Large red pepper
Large green pepper
Whole lettuce
Half a cucumber
Large red onion
Large avocado
10 seedless, white grapes
10 cherry tomatoes
2oz strong cheese
4oz mixed nuts (broken) or 2oz mixed seeds
Salt and ground black pepper.
Grated cheese and butter

Prick the potato skins with a fork. Mix an egg cup of olive oil with half a teaspoon of salt and half a teaspoon of ground black pepper (per four potatoes). Brush the potatoes with the seasoned oil and place in a fairly hot oven for an hour (or untill skins are crispy and the inside is soft).

Meanwhile chop all the salad vegetables coarsely, halving the grapes and tomatoes. Mix them all together in a large salad bowl (obviously if there’s ten of you make more salad). Dice the cheese and mix that in.

Put the nuts or seeds on a tray and place them in the oven for about three minutes – or until they begin to brown – then allow to cool down. Once cooled sprinkle them onto the salad and pour liberal amounts of olive oil on top before mixing it all thoroughly and allow it to stand somewhere cool until the potatoes are ready.

Serve the potatoes cut in half and loaded with butter, grated cheese and black pepper. The salad should be piled up next to each potato and you can always indulge in a bit of mayonnaise.

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