Mexican-Inspired Crispy Smashed Potato Salad

Ready in: 50 mins

Plant Points: 7.5

Ingredients: 14

Serves: 2

INGREDIENTS

• 1 tin Mr Organic Black Beans
• 2 tbsp Mr Organic Italian Organic Extra Virgin Olive Oil
• 12 baby new potatoes
• 1 ear of corn, shucked
• 1/4 white cabbage, finely shredded or grated
• 1 green bell pepper, de-seeded & finely chopped
• Handful of fresh coriander, shredded
• 1 avocado, stone removed & thinly sliced
• 1 red onion, finely sliced (and/or pickled, optional)
• Pinch flaky sea salt
• Handful of Blanco Niño Chilli & Lime tortilla chips
• More fresh coriander, shredded

FOR THE CHIPOTLE DRESSING:

• 1/4 cup Plant Based yoghurt
• 2 tbsp chipotle paste
• Zest & juice of 1 lime

Pre-heat the oven to 200 degrees celsius. Start by boiling the potatoes in a large pan of salted water until they can be pierced with a fork. Place the potatoes on a baking tray, then carefully smash down using the base of a mug. Drizzle with olive oil and a good pinch of sea salt, then place in the oven to roast for 30-40 minutes, until crispy.

Place the shucked ear of corn in a dry pan on a medium-high heat, and griddle until charred on all sides. Allow to cool, then using a serrated knife, shave off the corn kernels and set aside.

Make the dressing by combining the Plant Based yoghurt, chipotle paste and lime zest and juice in a bowl, then whisk until smooth. Once the potatoes are done, remove them from the oven and allow to cool slightly. Add the dressing to a large mixing bowl or plate, then add in the crispy smashed potatoes, the shredded cabbage, shaved corn, reserving some for garnish, green pepper and a handful of fresh coriander, and toss everything well to coat.

Serve up the Mexican-Inspired Crispy Smashed Potato Salad on a large plate and top with the sliced avocado, sliced red onion, crushed Blanco Niño Chilli & Lime tortilla chips, the reserved charred corn, extra dressing and more fresh coriander - enjoy!