Jacket potato with whipped feta & sumac

If you’re in a hurry, you can cook the potato in the microwave first, then drizzle over the garlic oil and bake for a further 15 minutes to crisp up. The fragrant, zesty flavour of sumac is a refreshing contrast to the creamy whipped feta.

QServes 1

QPrep 10 mins

QCook 1 hr 15 mins

1 baking potato

2 tsp olive oil

1/2 tsp garlic salt

50g feta

50g Greek yogurt

1 roasted red pepper from a jar (about

25g), finely chopped

1/2 tsp sumac a few basil leaves, to serve (optional)

1 Heat the oven to 220C/200C fan/gas 6. Prick the potato all over with a fork and bake for 1 hr until golden outside and soft inside. Mix half the oil with the garlic salt. Cut a deep cross into the top of the jacket, drizzle the garlic oil into the cross, and rub it all over the outside. Bake for 15 mins more until the edges are golden and crisp.

2 Meanwhile, crumble the feta into a bowl, add the yogurt and whisk until creamy. Stir in the red pepper and some freshly ground black pepper, and spoon into the jacket. Sprinkle with the sumac, drizzle over the remaining olive oil and scatter a few torn basil leaves on top, if you like.

PER SERVING 420 kcals, fat 22g, saturates 11g,

carbs 39g, sugars 5g, fibre 4g, protein 15g, salt 3g