with roasted potatoes and salad
Crispy wedges, tasty roast veg and a crisp side salad come together for a meal that has nutritiousness, vibrancy and excitement.
Allergens
Utensils
Tags
Potatoes
600 grams
Tomato
1 unit(s)
Bell Pepper
1 unit(s)
Salad Leaves
120 grams
Sweet Chilli Sauce
1 sachet(s)
Apple Cider Vinegar
1 sachet(s)
Mayo
2 sachet(s)
Crispy Onions
1 sachet(s)
Onion
1 unit(s)
Bamboo Skewers
8 unit(s)
Central American Style Spice Mix
2 sachet(s)
Grilling Cheese
200 grams
Oil
to taste
Salt
to taste
Pepper
to taste
Sugar
to taste
Water
to taste
- Preheat your oven to 240°C/220°C fan/gas mark 9.
- Chop the potatoes into 2cm wide wedges (no need to peel). Pop onto a lined baking tray.
- Toss with half the Central American spice, salt, pepper and a drizzle of oil. Spread out in a single layer.
- When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.
- Soak your skewers in cold water (this prevents them from burning).
- Drain the grilling cheese then cut into 3cm cubes. Add to a bowl of cold water.
- Halve, peel and chop the onion into 3cm cubes.
- Halve the bell pepper and discard the core and seeds. Chop into 3cm cubes.
- Pop the onion and bell pepper into a medium-sized bowl along with remaining Central American spice, salt, pepper and a drizzle of oil.
- Remove the grilling cheese cubes from the water and pat dry with kitchen paper.
- Add to the bowl of veg and toss together to coat in the spice.
- Carefully thread the grilling cheese, onion and bell pepper chunks onto the skewers alternating between them (use two skewers per person).
- Once the wedges are about halfway through cooking, pop the skewers onto a separate lined baking tray.
- Bake on the middle shelf until the cheese is golden and the bell pepper is tender, 10-12 mins.
- Pop any remaining spiced veg next to skewers and roast alongside.
- Meanwhile, in a small bowl, mix together the mayo and sweet chilli sauce. Set aside.
- Chop the tomato into 2cm pieces.
- Trim the salad leaves, then chop into bite-sized pieces.
- When everything is almost ready, toss the salad leaves and tomato with apple cider vinegar and a drizzle of oil.
- Season to taste with salt, pepper and sugar.
- Once the skewers are cooked, drizzle the sweet chilli mayo over the top.
- Serve with the wedges, salad and any remaining roasted veg alongside.
- Scatter the crispy onions over the top.
3215
kJ
Energy (kJ)
768
kcal
Energy (kcal)
36.9
g
Fat
18.9
g
of which saturates
85.4
g
Carbohydrate
25.2
g
of which sugars
3.7
g
Dietary Fiber
27.9
g
Protein
0
mg
Cholesterol
6.22
g
Salt
