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Basil & Poppy Seed Hasselback Potato Easter Bunnies

Appetisers & Sides

Ingredients

3 potatoes, halved lengthwise
½ tbsp finely chopped basil
½ tbsp poppy seeds
2 tbsp olive oil
12 blueberries, for the eyes
Small piece of carrot, thinly sliced and cut into 6 small triangles (for the nose)
12 basil leaves, for the ears
Tahini or nut butter, to act as glue
Salt and pepper, to season

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Preheat oven to 180°C.
For the potatoes: Cut thin slits widthwise across each potato half, reserving about an inch at one end for the face. Make sure not to slice all the way through – the potato halves need to remain intact. Place on a baking tray and set aside.
For the basil and poppy seed oil: combine basil, poppy seeds and olive oil in a small bowl.
Brush each potato half generously with the basil and poppy seed oil, season with salt and pepper and bake for 40 minutes. Allow to cool slightly.
To assemble the face, attach two blueberries and a carrot nose to the reserved end of each potato half, using a little tahini or nut butter as glue. Place two basil leaves as ears for each bunny, propping them inside one of the Hasselback slits.
Serve with any leftover basil and poppy seed oil, and enjoy!

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