1 baking potato per person
1 pot humous
1 mug grated cheddar
1 mug/bag sprouted seeds and beans
butter, salt and pepper to taste
Wash/scrub the potatoes then bake at 200oC for 1 hour, until they feel soft if you squeeze them (with an oven glove on).
Whilst they are cooking, de-seed the pomegranate. Don’t wear your best top as they tend to squirt and the juice can stain. Cut them in half and then gently break each half into sections, rubbing off the seeds into a bowl as you go. Pick out any white pith and skin and discard. Give the seeds a quick rinse in the seive once you’ve finished.
Once the potatoes are ready, put each one on a plate. Cut them lengthwise in half, then cut across three times and open out the potato so you have a surface to decorate. Dot over some butter, then grated cheese, then sprouted seeds, then pomegranate. Add a dollop of humous on the side and you are good to go.
You can either prepare this dish as above, or arrange little bowls of the ingredients on the table and let everyone decorate their own potatoes with the bits they like, adding anything else you like from the fridge and store cupboard. Toasted sunflower and pumpkin seeds would go well, as would rocket or watercress.
This dish is filling, delicious and super healthy, so a perfect way to fulfil some of your new year’s resolutions.