Loaded Honey Peri Peri Smashed Potatoes
with Charred Corn Salsa, Greek Style Cheese and Avocado
Load up on flavour with our Loaded Honey Peri Peri Smashed Potatoes for a delicious veggie dinner. The main flavour here comes from peri peri, which contains smoked paprika, ancho chilli powder, ground cumin and oregano, for a smoky, spicy and slightly sweet kick.
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
1 unit(s)
Lime
30 grams
Honey
160 grams
Sweetcorn
1 unit(s)
Medium Tomato
50 grams
Greek Style Salad Cheese
(Contains Milk)
1 unit(s)
Avocado
75 grams
Soured Cream
(Contains Milk)
Not included in your delivery
2 tbsp
Olive Oil 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, sprinkle over the peri peri seasoning, season with salt and pepper, then toss to coat. Spread out in a single layer, cut-side down.
When the oven is hot, roast the potato on the top shelf for 20 mins.
Meanwhile, zest and cut the lime into wedges.
In a small bowl, combine the honey, lime zest, olive oil for the dressing (see pantry for amount) and a squeeze of lime juice. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.
Season with salt and pepper, then set your honey dressing aside.
Drain the sweetcorn in a sieve.
Heat a drizzle of oil in a large frying pan on high heat. 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, transfer to a medium bowl and set aside.
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, 12-15 mins.
Meanwhile, cut the tomato into 1cm chunks.
Add the tomato chunks to the charred corn bowl. Crumble in the Greek style salad cheese. Season with salt, pepper and a squeeze of lime juice. Toss to combine.
Halve the avocado and remove the stone. Use a tablespoon to scoop the flesh out onto your board. Cut into 2cm chunks. Season with salt, pepper and a squeeze of lime juice.
When everything's ready, share the smashed potatoes between your plates.
Spoon over the charred corn salsa and top with the avocado chunks.
Finish by drizzling over the soured cream.
Enjoy!
