This dish is one of those simple meals that’s best served as a spring Sunday lunch, or as an early dinner served outdoors in the summer. It’s light and fresh, but still leaves you with a comfortable feeling of complete satisfaction.
Think of this recipe as a base. It’s delicious topped with a soft poached egg, or a small fillet of lightly steamed white fish. Even a few prawns wouldn’t go astray.
With the buttery-ness of the avocado, and the sharp tang of lime, you’ll need nothing other than a few turns from a pepper mill to finish it off beautifully.
FOR THE BAKED POTATO
2 medium potatoes (about 175g each)
FOR THE SALSA
1 medium red pepper
1 large handful of juicy red cherry tomatoes
¼ smallish red onion
Large handful of fresh coriander
1 ripe avocado
1 hot red chili (optional)
Preheat the oven to 200°C.
POTATOES: Scrub the potatoes, prick a few times with a fork, wrap in foil and toss in the middle shelf of the oven when it’s hot. Set a timer for 55 minutes.
SALSA: Wash the red pepper and tomatoes and cut them into small cubes. Peal and finely dice the onion. Wash the coriander, shake dry, and roughly chop; stalks and all. Halve the avocado, remove the stone, peel the skin off gently and chop the flesh into medium chunks. Finely chop the chilli. Tip everything into medium sized bowl as you go. Squeeze the lime over everything and add a sprinkling of sea salt.
ENSEMBLE: When the timer rings, remover the spuds and remove the foil. Chop them in half, slide onto 2 plates, sprinkle with a little salt, and pile each potato with half of the salsa.
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I’m Melanie Stephens a qualified nutritionist, chef and workout enthusiast who’s wildly passionate about helping people get healthy, lean and energised so they can lead truly exceptional lives of their own design.
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