• Preheat oven to 240°C/220°C fan-forced.
• Cut potato into wedges.
• Place wedges on a lined oven tray. Drizzle with olive 
oil, season with salt and toss to coat.
• Bake until tender, 20-25 minutes. 

TIP: If your oven tray is crowded, divide the wedges 
between two trays. 

• Meanwhile, thinly slice cucumber into half-moons.
• In a medium bowl, combine the white wine vinegar
and a good pinch of sugar and salt.
• Add cucumber to pickling liquid. Add enough water
to just cover cucumber. Set aside. 

• Meanwhile, finely chop garlic.
• Halve snacking tomatoes.
• Drain sweetcorn.
• Drain and rinse black beans.
• Thinly slice capsicum. 

• In large frying pan, heat a drizzle of olive oil over 
medium-high heat. Cook capsicum until tender, 
3-4 minutes.
• Add black beans and cook, stirring, until tender, 
2 minutes.
• SPICY! You may find the spice blend hot! Add less if 
you’re sensitive to heat. Add tomato paste, garlic
and Mexican Fiesta spice blend and cook until 
fragrant, 1-2 minutes.
• Stir through the water and plant-based butter. 
Simmer until sauce is thickened, 1-2 minutes. 
Season to taste with salt and pepper. 

TIP: Add another splash of water if the bean mixture 
seems dry. 

• Drain pickled cucumber, reserving a splash of the 
pickling liquid.
• In a medium bowl, combine corn, snacking 
tomatoes, pickled cucumber, a drizzle of olive oil
and the reserved pickling liquid. Toss to combine 
and season to taste.

• Divide potato wedges between plates.
• Top with Mexican beans and corn and pickled 
cucumber salsa. Tear over coriander and serve with 
plant-based mayonnaise. Enjoy!