This one goes out to all the haters who said that jacket potatoes were too slow to cook on a weeknight. Bah humbug to that! We’re about to show you the one weird trick that will put this classic dish back on the menu on a busy weeknight.
Mediterranean spice blend
mixed salad leaves
Greek yoghurt(ContainsMilkMay be presentGluten, Tree Nuts, Soya)
white wine vinegar
Preheat the oven to 200°C/180°C fan-forced. Cut the potato (unpeeled) in half. TIP: Keep the skin on the potato to retain the nutrients. Prick the potato halves with a fork.
Place the potato halves cut side down on a plate and microwave on high for 10 minutes. Carefully remove and transfer the potatoes to an oven tray lined with baking paper. Drizzle with olive oil and season with a pinch of salt and pepper. Place on the top rung of the oven and cook for 10-15 minutes, or until tender. TIP: If you don’t have a microwave, cook the potato halves in the oven for 30 minutes, or until tender.
While the potatoes are cooking, finely chop the brown onion. Dice the zucchini. Peel and finely grate the garlic. Drain and rinse the chickpeas. Grate the carrot (unpeeled).
Heat a drizzle of olive oil in a medium frying pan over a medium heat. Add the brown onion and the zucchini and cook for 5 minutes, or until softened. Add the garlic and the Mediterranean spice blend and stir through for 1 minute, or until fragrant. Add the chickpeas, tomato paste, water (check the ingredients list for the amount) and salt (use the suggested amount) and simmer for 5 minutes, or until the water has evaporated.
While the chickpeas are cooking, combine the vinegar and olive oil (2 tsp for 2 people / 1 tbs for 4 people) in a large bowl. Add the carrot, mixed salad leaves and walnuts and season with a pinch of salt and pepper. Toss to combine. Tip: Dress the salad just before serving to avoid soggy leaves.
Divide the quick jacket potatoes between plates and top with the spiced chickpeas and a dollop of Greek yoghurt. Serve the salad on the side.