Steak & aubergine salad
Rustle up this protein-packed salad in just 25 minutes. Made with sirloin steak, fried aubergine and feta in a zesty dressing, it makes a great summer dish
Potato skin tacos
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- 2 baking potatoes
- 1 avocadohalved and sliced
- ½ a red onionfinely sliced
- 1 limejuiced
- 1 tbsp olive oil
- 75g cheddargrated
- 2 tsp fajita spice mix
- 2 spring onionsfinely sliced
- ½ small pack corianderleaves picked and stalks finely chopped
- soured creamto serve
Nutrition: Per serving
- kcal478
- fat33g
- saturates12g
- carbs27g
- sugars4g
- fibre7g
- protein14g
- salt1.3g
Method
step 1
Heat grill to high. Prick the potatoes with a fork and microwave on high for 5-10 mins until soft. Meanwhile, toss the avocado and red onion with the lime juice and half the oil. Once the potatoes have cooked, slice in half and scoop out the flesh into a bowl. Drizzle the skins with the remaining olive oil and grill for 5-10 mins to crisp up.
step 2
Mash the potato with the cheese, fajita spice mix, most of the spring onions and coriander stalks. Once the potato skins have crisped up, remove from the grill and spoon the filling into them. Top with the coriander leaves, remaining spring onions and the soured cream, and serve with the avocado and onion salad.
