Foil Potato with Spring Cheese

  • Foil Potato with Spring Cheese
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Rated 5 out of 5 based on 1 votes

Ingredients

  • 1 cup tofutti cream cheese - available at woolies
  • 1 bunch chives, chopped
  • 1/2 x small onion - fine chopped
  • 1 generous splash linseed oil
  • 1 pinch seasalt
  • 1 pinch black pepper
  • 2 big x potatoes
  • 1 sheets of x alu foil
  • 1 bag Tbls mixed salad leafes
  • 1 x tomato - cubed
  • 1/4 x cucumber - cubed
  • 1/2 x red onion - fine sliced
  • 1 Tbls tahini
  • 1 tspn mustard
  • 1 - 2 tspn rice malt syrup (available at coles)
  • 1 splash olive oil
  • 1 splash apple cider
  • 1 splash water
  • 1 small clove garlic

Method

This is a very simple and delicous dish for the warmer season.

Wrap the potatoes into alu foil and bake in the oven until done. Test with a wooden skewer or knife. Bake with 180C° — how long depends on the size of the potato.

To make the Spring Cheese, add 1 cup of Tofutti Cream Cheese into your food processor. Also add the lemon juice, linseed oil, salt and pepper — and process until smooth and creamy. Maybe you will need a little splash of water as well.
Add to a bowl and add the chives and onion. Mix well and refridgerate until needed. You can prepare it a day ahead … the flavour will be much better developed!

To make the salad dressing just add the tahini, mustard, rice malt syrup, apple cider, olive oil and lemon juice into a bowl and whisk very well. Add a splash of water and season with salt, pepper and grated garlic. Mix well and sprinkle over the mixed salad you prepared with mixed salad leafes, tomato, cucumber and red onion.

ENJOY :-)

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