Caribbean Bean Bowl & Herby Wedges with Salsa, Toasted Coconut & Lime Yoghurt

While the wedges are baking, thinly slice the red onion. Finely chop the garlic. Cut the capsicum into 1cm chunks. Zest the lime to get a generous pinch, then slice into wedges. Drain and rinse the red kidney beans. Heat a large frying pan over a medium-high heat. Add the shredded coconut and toast, stirring until golden, 2-3 minutes. Transfer to a small bowl.

Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the onion and cook until softened, 3-4 minutes. Add the garlic, capsicum, tomato paste, mild Caribbean jerk seasoning and chilli flakes (if using) and cook until fragrant, 1-2 minutes. Add the kidney beans, water and vegetable stock pot. Reduce the heat to medium and simmer until thickened, 8-10 minutes. Lightly crush the beans with a potato masher or fork. Add the baby spinach leaves and stir until wilted. Season to taste. Remove the pan from the heat.

While the beans are cooking, combine the Greek yoghurt and a squeeze of lime juice in a small bowl. Season with salt and pepper.

Roughly chop the cucumber, tomato and coriander. Add to a medium bowl with the lime zest, a squeeze of lime juice and a drizzle of olive oil. Toss to combine and season with salt and pepper.

TIP: Add more or less lime zest to taste.