Mexican-inspired sharing platter

Name: Mexican-inspired sharing platter
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 6
Ingredients: 750 g Essential Butternut Squash, peeled and cut into wedges; ½ tsp sweet smoked paprika; ½ tsp ground cumin; 1 tbsp Vegetable oil; 282 g pack Waitrose Mexican Inspired Sweetcorn Ribs; 4 Essential Large Wholemeal Tortilla Wraps; 200 g pack Essential Greek Feta; 4 tbsp Essential Greek Style Natural Yogurt; 1 small clove garlic, crushed; 3 Essential Limes, juice of 11/2 and the rest in wedges; 1 jalapeño, sliced; 200 g jar Waitrose Smoky Chipotle Salsa; 400 g can black beans, rinsed and drained; 25 g pack coriander, roughly chopped; Crudités, to serve (such as Essential Cucumber, radishes, red pepper)

Hosting a party or just fancy a relaxed lunch in the garden? Let everyone help themselves to what they like, from charred corn to veggie tacos.

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Vegetarian

Serves6
CourseBuffet
Prepare25 mins
Cook30 mins
Total time55 mins

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Ingredients

750g Essential Butternut Squash, peeled and cut into wedges
½ tsp sweet smoked paprika
½ tsp ground cumin
1 tbsp Vegetable oil
282g pack Waitrose Mexican Inspired Sweetcorn Ribs
4 Essential Large Wholemeal Tortilla Wraps
200g pack Essential Greek Feta
4 tbsp Essential Greek Style Natural Yogurt
1 small clove garlic, crushed
3 Essential Limes, juice of 11/2 and the rest in wedges
1 jalapeño, sliced
200g jar Waitrose Smoky Chipotle Salsa
1/2 x 400g can black beans, rinsed and drained
1/4 x 25g pack coriander, roughly chopped
Crudités, to serve (such as Essential Cucumber, radishes, red pepper)

Method

Preheat the oven to 220oC, gas mark 7. Toss together the squash, paprika, cumin and oil; spread over a large baking tray. Season and roast for 10 minutes, then turn the oven down to 200oC, gas mark 6, and add the sweetcorn ribs. Roast for 20 minutes more, turning all the vegetables halfway. Meanwhile, use a 7cm biscuit cutter to stamp out as many rounds from the wholemeal wraps as you can, then add them to the oven for the final 2-3 minutes of cooking time.
In a small food processor or blender, whizz 150g feta, the yogurt, garlic and the juice of 1⁄2 lime with a pinch of salt until smooth (you may need to add 1-2 tbsp water to loosen). Tip into a bowl and top with the jalapeño. Put the chipotle salsa in another bowl.
Mash 1⁄2 the squash wedges with the juice of 1 lime, the black beans and coriander; season. Spoon this onto 1⁄2 of the mini tortillas and arrange on a large platter, then crumble over the remaining feta. Arrange the sweetcorn ribs on the platter and drizzle with the feta and chilli sauce (included in the pack). Add the dips, remaining mini tortillas, crudités and squash wedges to the platter, plus the lime wedges.