Baked Potato With Halloumi And Houmous

"The baked potato ? Half a baked potato with hummus, parsley, lemon peel, chilli flakes, fried red onion and halloumi. Water with mint, lemon and melon wedges. The full recipe can be found on @thefeedfeed website ? #bbg #organic #glutenfree #buzzfeed #buzzfeast #delicious #royalcopenhagen #eeeeeats #eatwell #thekitchn #vscofood #yahoofood #feedfeed #f52grams #fitfood #foodie #healthyeah #healthyfood #eattherainbow #bakedpotato #infusedwater #gloobyfood #instalunch #lunch #nourish #ontheplate #plantbased #recipeoftheday"
-- @foodbites

Recipe Intro From foodbites

With a potato in the cupboard, you will never go hungry. Baked potatoes are the perfect base for pretty much any topping…


Ingredients (serves 2):
2 baking potatoes
1 tbsp of melted coconut oil/butter
1 pinch of sea salt
15g butter
100g halloumi
1 medium red onion
100g houmous
1 handful of parsley
1 pinch of chili flakes
Zest of half a lemon


Preheat the oven to 200C. Wash the potatoes. Dry them off and then prick them a few times with a fork. Rub them in a tbsp of melted coconut oil or butter and a pinch of sea salt. Bake the potatoes for about 1 hour and 15 minutes (depending on size) - or until the flesh is soft. If you want them more crispy, you could turn up the grill for the remaining 2 minutes or so before taking them out of the oven.

Heat 15g of butter in a pan. Slice the halloumi into 1 cm thick pieces and fry on medium/high heat until both sides are golden brown. Take the cheese out of the pan to cool and then fry the sliced red onion until slightly brown.

Split open your baked potato, add houmous, fried halloumi and red onions. Then sprinkle chopped parsley, chili flakes, lemon zest on top and serve - perhaps with a glass of water infused with mint, lemon and pieces of melon.