Smoky Peri Peri Bean Loaded Wedges
with Avocado and Cheese
- Milk
- Celery
- May contain traces of allergens
Ingredients
450 grams
Potatoes
1 sachet(s)
Roasted Spice and Herb Blend
1 unit(s)
Green Pepper
(May contain traces of: Celery)
1 unit(s)
Red Onion
1 carton(s)
Black Beans
30 grams
Tomato Puree
10 grams
Vegetable Stock Paste
1 sachet(s)
Nando's Peri-Peri Sauce
1 unit(s)
Lime
1 unit(s)
Avocado
100 grams
Greek Style Salad Cheese
(Contains: Milk)
Not included in your delivery
1 tbsp
Honey
100 milliliter(s)
Water for the Sauce
2 tbsp
Mayonnaise
Nutritional information
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7. Chop the potatoes into 2cm wide wedges (no need to peel).
Pop the wedges onto a large baking tray. Drizzle with oil, sprinkle with the roasted spice and herb blend and season with salt and pepper. Toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.
Meanwhile, halve the pepper and discard the core and seeds. Slice into thin strips.
Halve, peel and thinly slice the red onion.
Drain and rinse the black beans in a sieve.
Heat a drizzle of oil in a large frying pan on medium-high heat.
Once the oil is hot, add the pepper and onion and fry until just soft, 5-6 mins. Continue to stir while it cooks.
Stir the tomato puree into the veg in the frying pan. Stir fry for 1 min.
Add the beans, vegetable stock paste, honey, and water for the sauce to the pan (see pantry for both amounts). Add the Nandos Peri-Peri Sauce. Season with salt and pepper, then stir to combine.
Bring to the boil, then simmer until the sauce has thickened, 4-5 mins.
Meanwhile, zest and halve the lime.
Halve the avocado and remove the stone. Use a tablespoon to scoop the flesh out onto a board. Cut into 1-2cm chunks.
In a small bowl, squeeze in half the lime juice. Add the avocado and stir to coat.
When the beans are ready, stir through the lime zest. Slice the remaining lime half into wedges.
Divide the cooked wedges between bowls. Spoon over the beans and sauce,
Top the with avocado and crumble over the cheese.
Drizzle over the mayonnaise (see pantry for amount) to finish. Serve with a wedge of lime on the side.
Enjoy!
