Today on the menu I have a beautifully baked potato topped with one of my favourite salsa’s jazzed up with capers and olives.  The layers of texture and symphony of flavours in this simple yet sophisticated dish is perfect to serve as main course or as a side along with your braai.  #Videhi’sVeganVentures

Baked potato topped with an avo & bean salsa by Videhi sivarusan

Preparation:   10 min      Cooking time:  60 mins    Serves: 4

4 medium potatoes

2 medium/large avocados peeled pitted & finely chopped

1 can red beans (rinsed and drained)

1 small onion finely chopped

1 ½ tbsp. capers (add more or less if you like)

10 pitted olives sliced into halves

10 mini Italian plum tomatoes sliced into halves

1-2 green chillies finely sliced

¼ cup olive oil

Season with salt & pepper

90g speciality lettuce

¼ cup finely chopped fresh coriander leaves

This is how: 

Preheat oven at 200 C

Wash potatoes thoroughly.

Bake potato with the peel for 45 minutes to 60 minutes until soft and the skin crispy.

In a mixing bowl toss in the chopped avocado, red beans, onions, capers, olives, tomatoes, chillies and oil and the coriander leaves.

Season with salt and pepper, keep salsa aside.

Give it a nice good mix.

Pour the oil to the mixture and gently give it another mix.

Once the potatoes are baked, cut a cross section on each baked potato. With you thumb and index finger on both hands, give it a nice squeeze to pop open the potato

Spoon on a generous amount of avo and beans sasla

Serve in a bed of lettuce