600 grams
Potatoes
2 sachet(s)
Central American Style Spice Mix
200 grams
Grilling Cheese
(Contains Milk)
1 unit(s)
Tomato
1 unit(s)
Bell Pepper
120 grams
Salad Leaves
1 sachet(s)
Sweet Chilli Sauce
1 sachet(s)
Apple Cider Vinegar
(Contains Sulphites)
2 sachet(s)
Mayo
(Contains Egg, Mustard)
1 sachet(s)
Crispy Onions
(Contains Wheat)
1 unit(s)
Onion
to taste
Oil
to taste
Salt
to taste
Pepper
to taste
Sugar
Preheat your oven to 240°C/220°C fan/gas mark 9.
Chop the potatoes into 2cm wide wedges (no need to peel). Pop onto a large baking tray. Drizzle with oil, season with salt and pepper, then sprinkle over half the Central American style spice mix.
Toss to coat, then 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.
Soak your skewers in cold water (this will prevent them from burning).
Drain the grilling cheese then cut into 3cm cubes. Add to a bowl of cold water.
Half, peel and cut the onion into 3cm cubes.
Halve the bell pepper and discard the core and seeds. Slice into 2cm wide strips, then chop into roughly 3cm pieces. Pop them into a medium bowl.
Add the remaining Central American style spice mix to the bowl of onion and pepper chunks, drizzle with oil, season with pepper and set aside.
Chop the tomato into 1cm pieces. Trim the salad leaves, then thinly slice or tear into bite-sized pieces.
Remove the grilling cheese cubes from the water and pat them dry with kitchen paper. Add them to the bowl of pepper chunks, then toss together to coat in the spice.
Carefully thread the grilling cheese, onion and pepper chunks onto the skewers (2 per person - se more skewers if necessary), in alternates of three.
Once the wedges are about halfway through cooking, pop the skewers onto another baking tray and bake on the middle shelf until the grilling cheese is golden and the pepper is tender, 10-12 mins.
Meanwhile, in a small bowl, mix together the mayonnaise and sweet chilli sauce. Set aside.
When everything is almost ready, toss the salad leaves and tomato with apple cider viengar and a drizzle of oil.
Season to taste with salt, pepper and a pinch of sugar.
Once the grilling cheese skewers are cooked, drizzle over the sweet chilli mayo, then serve with the wedges and salad alongside. Scatter over crispy onion.