
Yeehaw, this one’s got all the fixin’s! Golden, gooey mozzarella cauliflower bites ride shotgun with a vibrant bean salad that’s got more kick than a stubborn mule. We’re talkin’ smokey BBQ sauce for that slow-cooked campfire flavour, plus a lasso of hot sauce to keep things wild. It’s the kind of spread that’d make even the toughest cowboy tip their hat to the bold flavours that are ready to wrangle your weeknight hunger into the dirt.
1
Mozzarella Cauliflower Bites
(Contains: Milk May be present: Wheat, Gluten)
1 packet
Red Kidney Beans
1 tin
Sweetcorn
1
Snacking Tomatoes
1
Gourmet Leaf Mix
1 packet
Bbq Sauce
(May be present: Gluten, Cashew, Almond, Wheat, Eggs, Soy, Fish, Milk, Sesame)
1
Hot Sauce
½ bag
Corn Chips
1 drizzle
olive oil
2 tbs
Mayonnaise
(Contains: Eggs)
1 drizzle
white wine vinegar

• Set your air fryer to 200°C.
• Place mozzarella cauliflower bites into the air fryer basket and cook until
browned and heated through, 10-12 minutes.
TIP: No air fryer? Place mozzarella cauliflower bites on a lined oven tray. Cook bites
until cooked through, 10-15 minutes.

• Meanwhile, drain and rinse red kidney beans (see ingredients).
• Drain sweetcorn.
• Halve snacking tomatoes.
• Heat a large frying pan over high heat. Cook corn kernels until lightly browned,
3 minutes. Add a drizzle of olive oil and kidney beans, then cook, tossing, until
tender, 2-3 minutes.
• Transfer bean mixture to a large bowl and allow to cool slightly.
TIP: Cover the pan with a lid if the corn kernels are ‘popping’ out.

• To the bowl with the cooled bean mixture, add gourmet leaf mix, tomatoes, the
mayonnaise and a drizzle of white wine vinegar and olive oil.
• Toss to combine. Season to taste with salt and pepper.

• Divide Southwest bean salad between plates.
• SPICY! Use less hot sauce if you’re sensitive to heat! Top with mozzarella-cauli bites
and drizzle over BBQ sauce and hot sauce.
• Crush over corn chips (see ingredients) to serve. Enjoy!