1 kg desiree potatoes, cut into thin wedges
3 avocados, chopped into small pieces
200 g grape tomatoes, halved
1 small red onion, finely diced
¼ cup coarsely chopped fresh coriander
juice of 2 limes
500 g multigrain sourdough cob loaf
- Preheat the oven to 200°C (180°C fan forced). Line a large baking tray with baking paper. Place the potatoes, 2 tablespoons olive oil and some salt and pepper into a large bowl and toss well to combine. Transfer to the lined baking tray and bake in the oven for 40-45 min or until crispy and golden.
- Meanwhile, place the avocado, tomatoes, onion, coriander, lime juice and some salt and pepper in a bowl. Toss gently to combine. Set aside. Cut 2cm from the top of the cob loaf then scoop out most of the bread inside, leaving a 1cm thickness. Set aside.
- To serve, place the ‘cauldron’ in the centre of a large serving plate or platter. Arrange the ‘woodchips’ around the outside to look like logs. Fill the cauldron with the avocado dip.