Loaded potato skins with speedy baked beans
Think cheesy potato skins topped with baked beans doesn’t sound healthy? They can be, and here we show how. You’ll want to cook these beans again and again
Carrot & harissa soup with feta toasties
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 6
Skip to ingredients
- 2 tbsp rapeseed or olive oilplus a drizzle
- 2 onionssliced
- 4 garlic clovescrushed, or 2 tsp garlic purée
- thumb-sized piece of gingerpeeled and finely chopped, or 2 tsp ginger purée
- 2 tsp ground cumin
- 2 tsp ground coriander
- 2 tsp smoked paprika
- pinch of chilli flakes
- 500g carrotscoarsely grated
- 150g split red lentils
- handful of corianderleaves picked, stalks roughly chopped
- 1½ litres vegetable or chicken stock
- 100ml cream(dairy or plant-based), plus a drizzle to serve
- 1-2 tbsp harissaplus extra to serve
For the toasties
Nutrition: Per serving
- kcal439
- fat23g
- saturates10g
- carbs27g
- sugars11g
- fibre8ghigh
- protein26g
- salt2.8g
Method
step 1
Heat the oil in a large pan over a medium heat and cook the onions for 8-10 mins until starting to soften and caramelise. Stir in the garlic, ginger and spices, and sizzle for 1-2 mins more.
step 2
Add the carrots, lentils, coriander stalks and stock, along with some seasoning. Bring to a simmer, then cover, reduce the heat to a simmer and bubble for 20 mins.
step 3
Pour in the cream and stir in the harissa, adding an extra spoonful if you like it spicy. Blitz the soup using a hand blender until smooth, then taste for seasoning. Once completely cool, the soup will keep frozen for up to three months. Defrost completely in the fridge, then reheat in a pan until piping hot.
step 4
For the toasties, crumble the feta in a bowl and lightly mash along with a drizzle of honey using a fork. Divide the feta between 3 slices of bread, then sandwich with the remaining slices. Generously butter the outside of each sandwich. Tip the sesame seeds onto a plate and press the buttered sides of the sandwiches into the seeds to fully coat. Heat a frying pan or griddle pan over a medium heat and fry the toasties for 2-3 mins on each side until the bread is golden brown and the feta, gooey. Drizzle with a little extra honey, if you like.
step 5
Stir together a drizzle of oil and a spoonful of harissa. Ladle the soup into deep bowls and top with a drizzle of cream, the harissa oil, coriander leaves and a grinding of black pepper. Serve with the feta toasties for dunking.
