Baked Potato with Warm Bean Salad

Preheat the oven to 400 °F.

Chop the walnuts finely. Wash the potatoes thoroughly and dry off with a kitchen towel. With a fork, pierce them all around and place them on a baking tray lined with parchment paper.

• 1 ⁠½ Tbsp Walnuts
• 10.6 oz Potatoes

Drizzle and rub with the olive oil, roll in the chopped walnuts, season with salt and bake for approx. 50 minutes.

• 1 tsp Olive oil
• Salt

In a bowl, mix the soy yogurt, lemon juice, and agave syrup.

• 2⁄3 cup Soy yogurt
• ½ Lemon (~ 1 oz)
• ¾ tsp Agave syrup

Finely chop the green onion and gherkins and mix with yogurt. Season with salt and pepper.

• ½ Green onion (~ 0.6 oz)
• 3 Gherkins (~ 2.1 oz)
• Salt
• Black pepper

Coarsely chop the onion. Heat the olive oil in a non-stick frying pan over medium heat and fry the onions until they turn translucent.

• ½ Onion, red (~ 1.5 oz)
• 1 tsp Olive oil

Add the beans, fry for approx. 3 minutes, deglaze with balsamic vinegar and agave syrup and fry until reduced to half. Season with salt and pepper.

• 5.3 oz Green beans, canned
• 2 Tbsp Balsamic vinegar
• 1 ⁠½ tsp Agave syrup
• Salt
• Black pepper

Slice the potatoes in half, top with the yogurt dip and serve with the bean salad.

Enjoy your meal!