Mexican Spiced Veggie Jumble and Smashed Potatoes
with Charred Corn, Salad Cheese and Zesty Soured Cream
The quantities provided above are averages only.
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
350 grams
Salad Potatoes
1 unit(s)
Bell Pepper
(May contain Celery)
1 unit(s)
Red Onion
1 sachet(s)
Mexican Style Spice Mix
160 grams
Sweetcorn
80 grams
Tenderstem Broccoli
1 unit(s)
Medium Tomato
1 unit(s)
Lime
75 grams
Soured Cream
(Contains Milk)
50 grams
Greek Style Salad Cheese
(Contains Milk)
Not included in your delivery
1 tbsp
Olive Oil for the Salsa
1 tbsp
Honey
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Halve the salad potatoes widthways (halve any large ones again). Put the potatoes onto a baking tray. Drizzle with oil, 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 potatoes on the top shelf, 20 mins.
Meanwhile, halve the pepper and discard the core and seeds. Slice into thin strips. Halve and peel the onion, then cut each half into 3 wedges.
Put the pepper and onion wedges onto a large baking tray and drizzle with oil. Sprinkle over half the Mexican style spice mix and season with salt and pepper.
When the potatoes have been cooking for 10 mins, pop the bell pepper and onion in the oven and bake on the middle shelf until soft and slightly charred, 20 mins.
Meanwhile, drain the sweetcorn in a sieve.
Heat a drizzle of oil in a large frying pan on high heat. Once the pan is 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.
While the sweetcorn fries, cut the Tenderstem® broccoli into thirds. Cut the tomato into 1cm chunks. Zest and cut the lime into wedges.
In a small bowl, combine the soured cream and lime zest. Set aside for now.
In a large bowl, combine a good squeeze of lime juice, a pinch of sugar and the oil for the salsa (see pantry for amount). Season with salt and pepper.
When the potatoes have cooked for 20 mins, remove them from the oven. Sprinkle over the remaining Mexican spice and toss. Use the bottom of a bowl or pan to lightly crush each potato half. Drizzle the smashed potatoes with oil and return to the top shelf until crispy and golden, 10-15 mins.
When the pepper and onion have 10 mins roasting time remaining, add the Tenderstem® broccoli onto the baking tray. Drizzle with oil, season with salt and pepper, toss to coat and spread out in a single layer.
Return to the oven to roast on the middle shelf until tender and crispy, 10-12 mins.
When everything's finished roasting, add the roasted veg, charred corn, tomato and potatoes to the large bowl with the lime dressing. Drizzle over the honey (see pantry for amount) and toss together.
Share the Mexican veg jumble between your serving bowls. Dollop on the zesty soured cream and finish by crumbling over the Greek style cheese.
Enjoy!
