This article is intended for customers from all countries other than Germany*
Garlic contains many health benefits, the most potent of which are attributed to the compound Allicin. Allicin is formed when fresh garlic is chopped, sliced or crushed and has been shown to have strong anti-inflammatory, antioxidative and proapoptotic properties.
Asparagus has been known to help fight fatigue by nutralizing excess ammonia in your system while vitamin A, B and C-rich sweet potatoes are a statisyfingly sweet carb that act as a delicious and healthy comfort food.
Sink your teeth into our 'Sweet Jacket Potatoes with grilled asparagus and (wild) garlic pesto' for a tasty hit of immune- and energy-boosting goodness!
Ingredients (makes 4 stuffed potatoes)
For the stuffed potatoes
- 4 medium-sized (approximately the size of a hand) organic sweet potatoes
- 400g organic green asparagus
For the wild garlic pesto
- 200g organic wild garlic
- 3 cloves of garlic
- 2 tablespoons of roasted pine nuts
- 2 tablespoons of organic parmesan cheese (or yeast flakes for a vegan option)
- 150 ml extra-virgin olive oil
For the topping
- 3 organic tomatoes
- 1 small can of chickpeas
- 2 spring onions
- 1 teaspoon of sesame seeds
- 1 small lemon, juiced
- Salt and pepper
- Organic almond butter
Prepare the pesto first by chopping the wild and regular garlic into small pieces. In a blender, puree the garlic, olive oil, parmesan cheese (or yeast flakes) and pine nuts until smooth.
Pre-heat the oven to 200°C. Thoroughly wash then slice the potatoes open on one side (to insert the filling later). Bake in the oven for approximately 30 minutes (keep checking until potatoes are soft). If the potatoes start to burn, decrease the heat or cover them for the rest of the baking process.
Meanwhile, drain the chickpeas, wash and chop the tomatoes and the spring onions and mix in a bowl mix with lemon juice, sesame seeds and salt & pepper to taste.
Wash and peel the asparagus. Add it into a frying pan with little roasted sesame oil and fry for two minutes on high heat. Decrease the temperature and leave the asparagus for another 5 Minutes.
Remove the potatoes from the oven when they are completely soft. Open them (where you sliced them before) and fill with the fresh wild garlic pesto. Add 4 asparagus stalks in each potato then cover with the tomato chickpea topping (or serve on the side as a salad). Use fresh cress and almond butter as decoration. Enjoy!
Tip: Prepare larger quantities of the pesto and keep it in the fridge (3-4 days). Add to whole grain pasta or oven fresh bread for quick and delicious meals throughout the week.