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.
Cook’s tip
Waste Not: Toast the tortilla scraps with the rounds. You can add them to salads along with the leftover black beans.
And to drink...
A chilled bottle of Spanish lager such as Estrella Damm (660ml) is just what this party platter calls for.
