A healthy quick fix lunch that hits the spot. A little indulgence with the potato is made up for with this saintly salad that explodes with vitamins and minerals. It's a jazzed up, more interesting version of the old reliable of baked potato and salad, which can be a little drab and boring. Not to worry, this will fizz, bang and wallop in your mouth, giving you a kick usually reserved for sweets but in an altogether more virtuous way.
Recipe
Serves 1
1 medium floury potato
2 tbsps sour cream
zest and juice from half of one lime
handful of spinach - washed
1 small red onion - sliced
1 small parsnip - peeled and grated
3 tbsps pomegranate seeds
drizzle of olive oil
pinch of cayenne pepper
pinch of salt
Get the oven on a medium heat, about 150C. Wash the potato well and prick a few times with a knife. Place in an oven dish and put in the oven. There's no need to wrap the potato in foil, it will cook just as well without it. Leave for between 40 minutes to 1 hour. You can tell the potato is ready by checking if a knife slides easily in.
Add the potato to a serving plate, top with a dollop of sour cream and grate over the lime zest.
Add the handful of spinach leaves, scatter over the grated parsnip, onion slices and pomegranate seeds. If parsnip seems a strange addition, let me reassure you that raw parsnip is almost sweet, better than the cooked version.
For the dressing, mix together the olive oil and lime juice, stir to combine. You're looking for a 1:1 consistency. Add the cayenne pepper and salt and stir well. Drizzle over the salad.
Enjoy!
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