- Serves: 4
- Preparation: 15 minutes
- Cooks In: 1 hour
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Ingredients
Method
Preheat an oven to 210°C. Prick the potatoes a few times with a fork and rub with 1 tbsp of olive oil and some salt. Place on a baking tray and roast for 45–50 minutes, until soft.
Meanwhile, combine the yoghurt, herbs, lemon and a little seasoning in a small bowl and set aside.
When the potatoes are close, place a large pan over medium–high heat and add the remaining olive oil, the brown onion, garlic, mushrooms, spices and a little salt. Cook, stirring often, to begin cooking the mushrooms, approx. 2 minutes. Then add the butter and continue to cook for another minute before adding the spinach to just wilt through.
Combine the red onion, pickles, herbs and sumac in a bowl.
Place the potatoes onto serving plates, split open the potatoes with a knife and gently break with flesh with a fork. Spoon over them the cooked mushrooms, some yoghurt, and scatter over with the pickle salad. Serve with lemon wedges.
Ingredients
Directions
Preheat an oven to 210°C. Prick the potatoes a few times with a fork and rub with 1 tbsp of olive oil and some salt. Place on a baking tray and roast for 45–50 minutes, until soft.
Meanwhile, combine the yoghurt, herbs, lemon and a little seasoning in a small bowl and set aside.
When the potatoes are close, place a large pan over medium–high heat and add the remaining olive oil, the brown onion, garlic, mushrooms, spices and a little salt. Cook, stirring often, to begin cooking the mushrooms, approx. 2 minutes. Then add the butter and continue to cook for another minute before adding the spinach to just wilt through.
Combine the red onion, pickles, herbs and sumac in a bowl.
Place the potatoes onto serving plates, split open the potatoes with a knife and gently break with flesh with a fork. Spoon over them the cooked mushrooms, some yoghurt, and scatter over with the pickle salad. Serve with lemon wedges.
