Baked potato salad with chickpeas and spinach

Name: Baked potato salad with chickpeas and spinach
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 800 g waxy potatoes; 6 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 3 TABLESPOONS unpeeled sesame; 3 Limes; 2 TABLESPOONS Agave syrup; 200 g young leaf spinach; 1 can(s) (425 ml each) Chickpeas; 1/2 bunch Spring onions; baking paper

AUTHOR
Lenora Decker

DIFFICULTY
very easy

RATING

A salad to kneel on: The mixture of baked potatoes, spinach and exotic lime dressing is simply the hit!

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

800 g waxy potatoes
6 TABLESPOONS Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
3 TABLESPOONS unpeeled sesame
3 Limes
2 TABLESPOONS Agave syrup
200 g young leaf spinach
1 can(s) (425 ml each) Chickpeas
1/2 bunch Spring onions
baking paper

Directions

1
Preheat oven (electric cooker: 180 °C/circulating air: 160 °C/gas: see manufacturer). Line a baking tray with baking paper. If necessary, peel and wash the potatoes, cut them lengthwise into slices and mix them in a large bowl with 3 tbsp. oil, salt and pepper. Spread on the baking tray and bake in a hot oven for about 45 minutes. Turn slices after 20-25 minutes. Remove potatoes from the oven and let cool.
2
Roast sesame seeds in a pan without fat until golden brown. Take out and let cool down. For the dressing, halve the limes and squeeze them. Mix lime juice with salt, pepper and agave syrup. Fold in 3 tablespoons of oil.
3
Sort the spinach, wash and drain well. Pour the chickpeas into a sieve, rinse and drain. Clean, wash and cut spring onions into rings.
4
Mix the potatoes, spinach, chickpeas and spring onions and serve. Drizzle with the dressing and sprinkle with sesame seeds.
5
The potatoes in the 'zebra look' become an eye-catcher. To do this, fry the potatoes in a grill pan for approx. 4 minutes on each side before putting them in the oven.