Waitrose and Partners
Mexican-inspired sharing platter

Mexican-inspired sharing platter

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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  • Serves6
  • CourseBuffet
  • Prepare25 mins
  • Cook30 mins
  • Total time55 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.


  • 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
  • ½ x 400g can black beans, rinsed and drained
  • ¼ x 25g pack coriander, roughly chopped
  • Crudités, to serve (such as Essential Cucumber, radishes, red pepper)


  1. 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.

  2. 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.

  3. 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.


Typical values per serving when made using specific products in recipe


1,934kJ/ 462kcals



Saturated Fat












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