for 4 person

Potatoes

1 kg	baked potato
1 tbsp	olive oil
1 tsp	sea salt

Beans

1 tbsp	olive oil
1 tin	black beans (approx. 120 g), rinsed, drained

Spinach

1 tbsp	olive oil
150 g	frozen leaf spinach, defrosted, drained
1	onion, finely chopped
1	garlic clove, finely chopped
1	red chilli, deseeded, cut into rings
¼ tsp	salt

To fill

2 tbsp

white almond cream

How it's done

Potatoes

Prick the potatoes 3 times with a fork, brush with oil, season with salt, place on a baking tray lined with baking paper.

To bake

Approx. 45 mins. in the centre of an oven preheated to 220°C.

Beans

Heat the oil in a non-stick frying pan. Fry the beans for approx. 5 mins. until crispy, remove and set aside.

Spinach

Heat the oil in the same pan. Sauté the spinach, the onion, garlic and chilli, season with salt.

To fill

Remove the potatoes from the oven, slice down the middle, push apart slightly, fill with spinach. Add the almond butter, sprinkle the beans over the top.

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