The perfect budget-friendly, filling supper for one. The fragrant, zesty flavour of sumac is a refreshing contrast to the creamy whipped feta
Prep:10 mins
Serves 1
1 baking potato2 tsp olive oil½ tsp garlic salt50g feta50g Greek yogurt1 roasted red peppers from a jar (about 25g), finely chopped½ tsp sumacfew basil leaves, to serve (optional)
STEP 1Heat oven to 220C/200C fan/ gas 6. Prick the potato all over with a fork and bake for 1 hr until it is golden outside and soft inside. Mix 1 tsp olive oil with the garlic salt. Cut a deep cross into the top of the jacket, drizzle the garlic oil into the cross and rub it all over the outside. Return to the oven and bake for 15 mins more until the edges are golden and crispy.STEP 2Meanwhile, crumble the feta into a bowl, add the yogurt and whisk together until creamy. Stir in the red pepper with a good grind of black pepper and spoon the whipped feta into the jacket. Sprinkle with the sumac, drizzle over the remaining 1 tsp olive oil and scatter a few torn basil leaves on top, if you like.
