• Preheat oven to 200°C/180°C fan-forced. Cut each potato in half. • Place each halved potato on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Arrange cut-side down. • Roast until crisp and tender, 40-45 minutes.

• Meanwhile, finely chop garlic. Roughly chop tomato. Grate carrot. • Drain corn. Drain and rinse lentils.

• When the potatoes have 10 minutes remaining, heat a large frying pan over medium-high heat with a drizzle of olive oil. • Cook carrot and corn, stirring, until just tender, 3-4 minutes. • SPICY! This is a mild spice blend, but use less if you're sensitive to heat! Add Tex-Mex spice blend, tomato paste and garlic and cook, stirring, until fragrant, 1-2 minutes.

• Stir in lentils, vegetable stock powder, the water and the brown sugar. Simmer until slightly reduced, 2-3 minutes. • Season to taste, then remove from heat.

• Just before serving, combine mixed salad leaves, tomato and a drizzle of white wine vinegar and olive oil in a large bowl. • Season to taste.

• Divide jacket potatoes and garden salad between plates. • Top potatoes with Mexican lentils, light sour cream and Cheddar cheese and to serve. Enjoy!