Loaded Spiced Wedges

While the wedges are roasting, slice the capsicum into thin strips. Drain the sweetcorn. Drain and rinse the black beans (see ingredients).

Place the capsicum, sweetcorn, beans and garlic & herb seasoning on a second lined oven tray, drizzle with olive oil and season. Toss to coat and cook for 20 minutes.

While the veggies are cooking, finely chop the tomato. Place tomato in a small bowl and season to taste. Thinly slice the spring onion. Slice the lime into wedges.

Scoop out the avocado flesh using a spoon. In a medium bowl, mash the avocado with a squeeze of lime juice and a drizzle of olive oil until smooth. Add the spring onion and season with salt and pepper. Set aside. After the beans and veggies have finished roasting, sprinkle the shredded Cheddar cheese over the mixture and roast for a further 5 minutes.