Chilli Potato Wedges with Tomato Salsa Recipe

Ingredients

• 1 spring onion, finely sliced
• freshly ground black pepper, to taste
• 1 Tbsp sweet chilli sauce, gluten free
• potatoes, sliced into wedges
• 2 cloves garlic, peeled and crushed
• 1 Tbsp curry powder
• ½ chilli, deseeded and finely chopped
• 1 x 400g can red lentils
• 2 tomatoes, peeled and
• 8 medium baking potatoes
• 2 cups sliced fresh tomatoes
• 2 Tbsp water
• ½ red capsicum, deseeded and diced, optional
• ¼ cup cheese, grated, or lite cream cheese, optional
• 2-3 cups prepared vegetables, leaving skin on where possible: e.g. swede, kumara, potato, kohlrabi, celeriac
• ¼ cup fruit syrup, e.g. apple
• 1-2 Tbsp chopped coriander
• 2 carrots, peeled and sliced into chunks
• 3 onions, peeled and sliced into wedges
• 2 parsnips, peeled and sliced into chunks
• 3 baking potatoes, washed and sliced into chunks
• 1 kumara, washed and sliced into chunks