• Set air fryer to 200°C. Halve potato.
• Using a fork, prick holes all over each potato half.
• Place potatoes on a large microwave-safe plate. 
Splash with water and cover with a damp paper 
towel. Microwave on high until slightly tender,  
5 minutes.
• Remove paper towel, drizzle potatoes with olive oil 
and a good pinch of salt, rubbing to coat.
• Place potatoes into the air fryer basket, cut-side 
down, and cook until golden and tender,  
15-20 minutes. 

TIP: No air fryer? Preheat oven to 200°/180°C fan-forced. Prepare and microwave potato as above, then bake on a lined oven tray until crisp and tender, 15-20 minutes.  

• Meanwhile, finely chop garlic.
• Roughly chop capsicum.
• Thinly slice spring onion.
• Drain and rinse cannellini beans.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook veggie mince with capsicum and cannellini beans, breaking up with a spoon, until just browned, 4-5 minutes.

• SPICY! The spice blend is mild, but use less if you're sensitive to heat. Add garlic, All-American spice blend and cook, until fragrant, 1 minute.

• Add diced tomatoes with onion & garlic, the brown sugar, butter and a splash of water, stirring to combine. • Reduce heat to medium-low and simmer until slightly thickened, 4-5 minutes.

• While the bean mixture is simmering, halve 
snacking tomatoes.
• In a large bowl, combine snacking tomatoes, mixed 
salad leaves and a drizzle of white wine vinegar 
and olive oil. Season to taste with salt and pepper. 

• Divide jacket potatoes between plates.
• Load jacket potatoes up with spiced plant-based mince and beans, Cheddar cheese and light sour cream. Garnish with spring onion.
• Serve with cherry tomato salad. Enjoy!