Baked potato with grilled-peach salad
Please log in to save or rate. Serves: 4Time to make: 1 hr 20 mins (Hands-on time: 20 mins, Cooking time: 60 mins)
Total cost: $8.80 / $2.20 per serve
(at time of publication)
- 4 medium potatoes
- 1 tablespoon olive oil
- 1/3 cup low-fat Greek-style yoghurt
- 3 teaspoons wholegrain mustard
- 1 tablespoon chopped dill or parsley
- Grilled-peach salad
- 1 ripe yellow peach, cut into 8 wedges
- 1 lemon, halved
- 1 zucchini, peeled into ribbons
- 1/2 small red onion
- 1/4 cup chopped walnuts
- 1/2 cup rocket
- 1 tablespoon olive oil
Nutritional information (per serve)
Instructions
Step 1 Preheat a barbecue (with a lid). Lay 4 squares of foil on a work surface. Prick potatoes all over and put each on a foil square; drizzle with olive oil and wrap in foil. Cook potatoes, turning occasionally, with barbecue lid closed, for 1 hour, or until tender.
Step 2 Meanwhile, combine yoghurt, mustard and dill in a small bowl; refrigerate until ready to serve.
Step 3 Put peach wedges and lemon, cut-side down, on barbecue; grill for 3–4 minutes, or until golden brown. Put grilled peach wedges in a large bowl. Squeeze warm lemon juice over peaches. Add zucchini, onion, walnuts, rocket and olive oil to bowl; stir.
Step 4 Unwrap baked potatoes with care, then cut a cross in top of each and open. Top potatoes with grilled-peach salad and a dollop of mustard yoghurt, and serve.
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