Potato wedges topped with avocado, tomatoes and bully beef

Serving: 4 – 6

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Directions

Preheat the oven to 180°C.
Toss the potatoes in a little oil and bake until cooked and crispy. Season.
Mix the tomatoes, cucumber and spring onion well together.
Place the wedges in a serving dish, top with the bully beef, tomato mixture, sour cream and avocado.
Sprinkle with fresh herbs and serve.

Ingredients

4 potatoes, skin on and cut into wedges
Salt, to taste
1 large tomato, finely chopped
½ cucumber, finely chopped
2 spring onions, finely chopped
2 avocadoes, smashed
200 g bully beef
125 ml (½ cup) sour cream
15 ml (1 tbsp) fresh herbs, to serve