Loaded Honey Peri Peri Smashed Potatoes
with Charred Corn Salsa, Greek Style Cheese and Guacamole
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
700 grams
Salad Potatoes
2 sachet(s)
Peri Peri Seasoning
½ unit(s)
Lime
15 grams
Honey
160 grams
Sweetcorn
50 grams
Greek Style Salad Cheese
(Contains Milk)
75 grams
Soured Cream
(Contains Milk)
1 unit(s)
Baby Gem Lettuce
1 unit(s)
Red Onion
Not included in your delivery
3 tbsp
Olive Oil for the Dressing
½ tsp
Sugar for the Dressing
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Halve the salad potatoes widthways (no need to peel) and pop them onto a baking tray. Drizzle with oil, season with salt and pepper, then sprinkle over the peri peri seasoning. Toss to coat, then spread out in a single layer, cut-side down.
When the oven is hot, roast the potatoes on the top shelf for 20 mins.
Meanwhile, zest and halve the lime (see ingredients for amount)
In a small bowl, mix together the honey, lime zest, and olive oil for the dressing (see pantry for amount). TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.
Season with salt and pepper, then mix well and set your honey dressing aside.
Drain the sweetcorn in a sieve.
Heat a large frying pan on high heat (no oil). Once hot, add the sweetcorn and cook until charred, 5-6 mins. Adjust the heat if necessary. Stir only twice during this time - you want the sweetcorn to pick up some nice colour.
Once charred, set aside for later.
When the potatoes have been roasting for 20 mins, remove them from the oven.
Use the bottom of a bowl or pan to lightly crush each potato half.
Drizzle the smashed potatoes with the honey dressing, then return to the top shelf until crispy and golden, 10-15 mins.
Meanwhile, cut the tomato into 1cm chunks.
Halve the avocado and remove the stone. Use a tablespoon to scoop the flesh out into a bowl and mash with a fork. Season with salt, pepper and a squeeze of lime juice.
In another bowl, stir together the charred corn and tomato. Crumble in the Greek style salad cheese. Season with salt, pepper and a squeeze of lime juice and the sugar for the dressing (see pantry for amount).
When everything's ready, share your smashed potatoes between your plates.
Spoon over your charred corn salsa and top with the guacamole.
Finish by spooning over the soured cream.
Enjoy!
