Recipes with Zerlina Mastin

Balance is important when it comes to our energy levels. Having a simple bowl of pasta, for example, without a good source of protein and healthy fats may be too ‘carbohydrate heavy’, impacting our energy levels and staying power.

The following recipe combines complex carbohydrates with healthy proteins and oils. Perfect for dancers who need to keep a check on their stamina!

POTATO SKINS WITH VEGGIE CHILLI, GUACAMOLE & TOMATO SALSA

Serves 2

Ingredients

2 medium sweet potatoes (or baking potatoes), pinch of ground cumin, pinch of cayenne pepper, pinch of ground cinnamon, olive oil, ½ onion, ½ red pepper, ½ yellow pepper, 1 clove of garlic, fresh/dried coriander, 1 small red chilli, 1 small green chilli, 400g tinned beans (e.g. chickpea, kidney, cannellini) 400g tins of plum tomatoes.

Method

Prick the potatoes with a fork
Rub with a little olive oil and season with sea salt and black pepper
Place in the oven for around 1 hour, or until cooked through and crisp
Leave to cool slightly (just so they can be handled)
Scoop out the filling (leave a thin layer of potato inside) and combine with the following chilli recipe:
Peel and roughly chop the onion
Deseed and roughly chop the peppers
Finely chop the garlic
Deseed and finely chop the chillies
Heat 2 tablespoons of oil in a pan and add the onion, peppers, and garlic. Cook for approximately 5 minutes
Add the coriander, chilli and spices, and cook for a further 5-10 minutes (or until softened). Stir occasionally.
Drain the beans and add to the pan. Then add the tomatoes (roughly chopped). Stir well.
Bring to the boil then simmer for 20-25 minutes (until thickened and reduced). Add a little water if required.
Mix the chilli with the potato flesh in a bowl. Once combined, arrange the mixture in the potato skins and bake for a further 10 minutes.
Serve with guacamole, fresh tomato salsa and lime wedges (for squeezing)