Ember-baked potato with red pepper salsa
Ember-baked potato with a subtle smoky aroma, topped with a salsa of roasted red pepper, garlic and chickpeas, rounded off with Kikkoman Soy Sauce. Perfect campfire food!
Nutritional facts (per portion):
1,420 kJ / 340 kcalPreparation
Step 1
400 g potatoes – 30 ml rapeseed oil
Drizzle the potatoes with the rapeseed oil, wrap in foil and bury in the campfire embers for about 40 minutes.
Step 2
2 red peppers
Roast the peppers over the fire, then place in a bowl, cover tightly and leave for 10 minutes before peeling off the skin.
Step 3
2 garlic cloves, chopped – 20 ml Kikkoman Naturally Brewed Soy Sauce – 10 ml lemon juice – 120 g cooked chickpeas – A few coriander or parsley leaves (whole)
Dice the roasted peppers finely and mix with the chopped garlic, Kikkoman Soy Sauce and lemon juice. Add the chickpeas and lightly mash with a fork. Cut the baked potatoes open, lightly mash the insides and top with the salsa. Garnish with the coriander or parsley leaves.
Tip
You can use white or red beans instead of chickpeas.
Recipe-ID: 1698
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400 g potatoes – 30 ml rapeseed oil
Drizzle the potatoes with the rapeseed oil, wrap in foil and bury in the campfire embers for about 40 minutes.
2 red peppers
Roast the peppers over the fire, then place in a bowl, cover tightly and leave for 10 minutes before peeling off the skin.
2 garlic cloves, chopped – 20 ml Kikkoman Naturally Brewed Soy Sauce – 10 ml lemon juice – 120 g cooked chickpeas – A few coriander or parsley leaves (whole)
Dice the roasted peppers finely and mix with the chopped garlic, Kikkoman Soy Sauce and lemon juice. Add the chickpeas and lightly mash with a fork. Cut the baked potatoes open, lightly mash the insides and top with the salsa. Garnish with the coriander or parsley leaves.
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