Chopped Salad, baked potatoes & avocado dip


1/4 red cabbage

1 small tin sweetcorn, drained

1 tin kidney beans, drained

1 small red onion, finely diced

1 red pepper, deseeded and diced

1 yellow pepper, deseeded and diced

3 tomatoes, finely diced

4 tbsp coriander, finely chopped

2 tbsp olive oil

Juice of 1 lime

Salad leaves

2 avocados, perfectly ripe

Juice of 1 lime

1/2 red onion

2 tbsp finely chopped coriander

Sea salt

6-12 rooster potatoes




Preheat the oven to 180C. Run metal skewers through the potatoes and place directly onto the oven shelf. Rotate half way through cooking. Bake for 40-60 minutes depending on size.

Meanwhile prepare the salad. Shred the red cabbage horizontally and then again vertically so that it’s in fine dice. Place in a large bowl. Add the drained sweetcorn, kidney beans, diced red onion, peppers, tomatoes and coriander. Pour over the olive oil and lime juice. Mix gently until everything is combined.

Place the avocados, lime juice, red onion and coriander into a bowl. Blitz until smooth with a stick blender. Taste for seasoning and add salt as necessary.

To serve place a handful of leaves on each plate, top with a halved baked potato. Pile the chopped salad on top and add a dollop of the creamy avocado. Squeeze some fresh lime juice over everything and serve.