This time, you are in for a bit more of a challenge. With this recipe, we tried to refine the classic “baked potatoes” in a vegetarian way. The basis for a great end result is, of course, the ingredients—we recommend regional organic products. Our baked potatoes are refined with lentils, sunflower seed fruit purée, beetroot and salad. You will also find tips to round everything off and make the dish even more flavourful. For example, a dash of camelina oil gives the finished dish a delicate hint of asparagus finesse, and the home-roasted sunflower seeds add a crunchy feeling. So, go for it and let your ideas run free—or simply use our recipe.
Ingredients for 4 servings
- 4 large potatoes (waxy)
- 500 g beetroot (cooked)
- 120 g brown lentils
- 3 spring onions
- 3 tbsp sunflower oil
- 2 tbsp lemon juice
- 2 tbsp agave syrup
- 150 g sunflower seed fruit purée
- 100 ml hot water
- 3 tbsp soy sauce
- 250 g lamb’s lettuce
- 4 tbsp pomegranate seeds or cranberries
- 4 tbsp sunflower seeds
- Camelina oil
- Salt, pepper
Preparation
- Wash the potatoes well and either boil them in salted water or prick them all over with a fork, rub with sunflower seed oil and salt, wrap each one individually in aluminium foil and bake in the oven at 200°C for 75 minutes.
- Dice the beetroot and mix with the cooked lentils; add the spring onions cut into rings. Marinate with sunflower oil, lemon juice and agave syrup, and season with salt & pepper.
- Mix the sunflower seed fruit purée, hot water and soy sauce and whisk until smooth. (If the spread is not used immediately, stir it from time to time.)
- Wash and trim the lamb’s lettuce.
- Now it’s time to plate up. Carefully cut the potato slightly in the middle. Top with the sunflower seed fruit purée, a handful of lamb’s lettuce and the beetroot-lentil tartare. Sprinkle a few pomegranate seeds (or cranberries) and the pan-roasted sunflower seeds on top. To finish, drizzle with camelina oil, which pairs perfectly with potato dishes, and refine with fresh cress.
