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Preheat the oven to 200ºC, gas mark 6. Prick the skin of the potatoes and bake for 50-55 minutes until tender.
Meanwhile, heat the oil in a frying pan and gently cook the pepper for 10-15 minutes until very tender. Add the spring greens and cumin seeds and cook for a further 5 minutes until the greens wilt (add a splash of water if the vegetables start to stick). Stir in the lemon juice and cheese and remove from the heat.
Cut the potatoes, squeeze gently to open and spoon in the filling. Sprinkle over the sumac and serve.
Vary the vegetables for the filling – try adding red onion in with the pepper or swap the greens for kale.
Typical values per serving when made using specific products in recipe
Energy | 1,593kJ/ 380kcals |
|---|---|
Fat | 12.1g |
Saturated Fat | 3.7g |
Carbohydrates | 53g |
Sugars | 30.3g |
Fibre | 9.6g |
Protein | 10.1g |
Salt | 0.8g |
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