Ingredients

• 2 baking potatoes
• 1 tbsp olive oil
• 2 garlic cloves
• thinly sliced
• 200g/7oz chard
• cut into 2cm/¾in strips (thick stalks 1cm/½in)
• 400g tin cannellini beans
• drained
• ½ tsp cumin seeds or ground cumin
• salt and freshly ground black pepper
• ½ lemon
• juice only
• to serve
• 100g/3½oz Greek yoghurt
• 1½ tbsp tahini
• ½ garlic clove
• crushed

Directions

• Preheat the oven to 200C/180C Fan/Gas 6.
• Bake the potatoes for 1½ hours
• or until tender.
• Meanwhile
• heat the oil in a lidded frying pan over a medium heat. Add the garlic and chard. Stir and season
• then add 50ml/2fl oz water.
• Place a lid on the pan
• turn down the heat and cook for 3–4 minutes
• stirring halfway through. Stir in the beans and cumin
• cover and cook until the stalks are tender
• adding a dash more water if needed.
• Meanwhile
• to make the dressing
• mix together the ingredients with a pinch of salt and set aside.
• Split each baked potato in half
• top with the beans and chard
• a squeeze of lemon juice and drizzle over the dressing.