Baked Potato with Eggs, chickpea, Pistachio and Iceberg Salad


Baked Potato With Egg,Pistachio,  Chickpea and Iceberg Salad:
Ingredients:serves 2
1/2 cup cooked chickpeas
1 Idaho potato, pealed and cut into small cubes
1/2 onion, chopped
2 tsp dry thyme
2 tbs fresh chopped Italian parsley
Salt, black pepper
2 tbs balsamic vinegar
1 tbs fresh lemon juice
4 tbs organic olive oil and an extra 2 tbs to cook the potato with the onion
1/2 cup of water
2 whole eggs
1.1/2cup shredded iceberg lettuce
1 pealed carrot and cut into julienne
1.1/2 tbs pomegranate seeds
1.1/2 tbs pistachios
In a saute pan, add the 2 tbs olive oil and when it’s hot add onions, cook for few minutes, add cubed potatoes, 2 tsp thyme, water , season with salt, black pepper and simmer for 20 to 25 minutes.In a 400 F hot oven and in a baking dish add, the cooked potatoes with onions, fresh parsley, chickpeas and the eggs.Bake for 20 minutes or until the mixture is done, set aside.
Make the vinaigrette: in a clean bowl add, fresh lemon juice, balsamic vinegar, olive oil, mix and season with salt and black pepper.
For the iceberg lettuce salad: in a bowl add the iceberg salad, pistachio, pomegranate seeds, julienne carrot, set aside.
In a dinner plate you can arrange one portion of the potato-egg dish, iceberg salad and drizzle with the vinaigrette.
Food Photography, Food Styling and Recipe by Chef Momo
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