Un-bear-lievable Uchucuta Inspired Cauliflower Salad

Meanwhile, cut the cauliflower into florets (like small trees), halving any large ones.

Pick the mint leaves from their stalks and roughly chop (discard the stalks). Cut the lemon into wedges. 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.

While the sweetcorn chars, pop the cauliflower onto a baking tray. Drizzle with oil, sprinkle over the Central American style spice mix, season with salt and pepper, then toss to coat. Spread the florets out in a single layer.

Roast on the middle shelf until golden brown and tender, 15-20 mins. Turn halfway through.

Meanwhile, in a large bowl, combine a good squeeze of lemon juice with the sugar and olive oil for the dressing (see pantry for both amounts).

When the potatoes have cooked for 20 mins, remove them from the oven. Use the bottom of a bowl or pan to lightly crush each potato.

Drizzle the smashed potatoes with more oil, and return to the top shelf of your oven until crispy and golden, 10-15 mins.

When the cauliflower is roasted, drizzle over the honey (see pantry for amount) and toss to coat.

When everything's ready, add the cauliflower, sweetcorn, peanuts and half the mint to the lemon dressing.

Crumble in the Greek style cheese, season with salt and pepper, then toss everything together.