Makes 4 servings

Potato
4 medium baking potato
grapeseed oil
salt

Salad:
4 eggs
½ tsp salt
1 shallot
1/2 stalk celery
1 lemon
½ cup dill
¼ tsp red chili pepper flakes
2 cups cooked black eyed peas
½ cup extra virgin olive oil
unrefined sea salt to taste
freshly cracked black pepper.

4 tbsp unsalted butter
2 handfuls arugula

To prepare the potatoes, wash potatoes in cold water and pat dry. Prick potatoes with a knife or fork. Rub the skin with oil, then season with salt. Place the potatoes in a baking sheet and bake in the oven for about 1 hour or until they are tender.

To cook the eggs, bring a pot of water to a boil and prepare an ice bath. When the water is boiling, reduce the heat to simmer and add salt. Lower the eggs with a slotted spoon and cook for 12 minutes for hard-boiled egg. When the eggs are ready, transfer them onto an ice bath. When cooled, remove from the ice and peel.

To prepare the salad, peel and emince the shallots, thinly slice the celery, zest the lemon and roughly chop the dill. Then, peel and dice the boiled egg. In a large bowl, combine the shallots, celery, lemon zest, dill, chili pepper flakes, diced boiled egg and the black-eyed peas. Cut the lemon in half and squeeze the juice onto the bowl, drizzle with extra virgin olive oil and season with salt and pepper to taste. Add more lemon juice and oil if necessary.

To serve the baked potatoes, remove the potatoes from the oven, Cut an ”X” on top of the potato and squeeze bottom to open. Place a tablespoon of butter on each potato and allow to melt. Transfer to a plate and spoon the black eye pea salad on top and serve with arugula.

Notes:

Gluten-Free; Lacto-Ovo Vegan; Dairy-Free (if butter is not used)