Tomato, cucumber & coriander salad
A fresh and colourful salad to brighten up any barbecue or buffet - no matter what the weather
Baked ricotta-stuffed tandoori potatoes
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 6
Skip to ingredients
Ingredients
- 6 medium potatoes
For the tandoori paste
- 150ml Greek yogurt
- 1½ tsp each garam masala and cumin powder
- 1½ tsp each garlic and ginger paste (see instructions below)
- ½ tsp turmeric
- ½ tsp red chilli powder
- 2 tsp lemon juice
- 1 tbsp vegetable oil
For the filling
- 4 tsp lemon juice (or to taste)
- 200g ricotta
- 3 spring onions, finely sliced
- 2 green chillies, finely chopped
- small bunch coriander, finely chopped
- 1½ tsp cumin powder
- 1¼ tsp freshly ground black pepper
- handful cashews, roughly chopped
- 4 tsp vegetable oil
Method
- STEP 1
Heat oven to 190C/170C fan/gas 5. Slice the rounded ends off the potatoes, then use an apple peeler and small knife to hollow out the potato, leaving a 1-2cm edge all the way around.
- STEP 2
Mix together the ingredients for the paste and the ingredients for the filling, seasoning both mixtures – I tend to over-season both mixtures as the potato will absorb some of the salt.
- STEP 3
Fill the potatoes with the ricotta mixture, then coat in the paste. Sit the potatoes in an ovenproof dish, spoon any remaining paste on top, then cook for 50 mins-1 hr until the potato is soft when pierced with the tip of a knife. Serve thickly sliced with a salad of tomato, onion and coriander.
