Spicy potato, peppers, chili, avocado and served with sticky chicken wings
Serves: 4 – 6
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Directions
- Preheat the oven to 180°C
- Place the potatoes on a baking dish and sprinkle with the curry powder, toss to combine well and season. Bake until the potatoes are cooked and crispy
- Make the dressing by adding all the ingredients into a bottle and shake until well combined
- In a large salad bowl, add the salad ingredients as well the potatoes and chicken wings and serve drizzled with the dressing
Ingredients
- 4 potatoes, skin on cut into wedges
- 45 ml potatoes, skin on cut into wedges
- Salt, to taste
Dressing
- 60 ml (¼ cup) Dijon mustard
- 60 ml (¼ cup) running honey
- 60 ml (¼ cup) cider vinegar
- 60 ml (¼ cup) olive oil
- Salt, to taste
Salad
- 1 red pepper, seeded and sliced
- 1 green pepper, seeded and sliced
- 1 orange pepper, seeded and sliced
- 1 red chili, sliced
- 1 avocado, peeled and sliced
- Sticky chicken wings, grilled