Mexican-Inspired Roast Potato Salad

Ingredients

• 800 g waxy variety potatoes ((preferably gourmet baby potatoes, halved or quartered))
• 2 tablespoons extra virgin olive oil
• 1 teaspoon smoked paprika
• ½ teaspoon cayenne pepper
• ½ teaspoon salt
• ½ teaspoon black pepper
• 1 400 g can black beans, (drained and rinsed)
• 1 cup corn kernels ((canned or frozen), drained and rinsed)
• ½ red capsicum, (diced)
• ¼ red onion, (diced)
• ¼ cup pickled jalapeños, (diced)
• 2 spring onions, (finely sliced)
• 1 lemon (or lime), (juiced)
• 1 teaspoon lemon zest
• 2 tablespoons apple cider vinegar
• 1 tablespoon maple syrup (or teaspoon brown sugar)
• ¼ cup toasted pumpkin seeds
• ¼ cup coriander (cilantro), (mint or parsley (if coriander is not your preference))