Featuring: Lisa’s Sweet Chilli Pepper & Roasted Capsicum Whipped Dip
Serves: 4 people

Ingredients

• 6 large Agria potatoes
• 2 tablespoons olive oil
• 1 tablespoon sesame seeds
• ¼ cup instant or fine ground polenta
• 1 tub Lisa’s Sweet Chilli Pepper & Roasted Capsicum Whipped Dip
• 1 tub cherry tomatoes, diced
• 1 small red onion, diced
• Italian parsley or spring onion
• 1 can sweet corn kernels
• 1 tablespoon lemon or lime juice
• Extra dip to serve

Instructions

1. Pre-heat the oven to 190°C.
2. Cut the potatoes into large wedges and toss with the oil, sesame seeds and polenta, arrange in a single layer on a lined tray and bake for 20-25 minutes until golden and just tender.
3. Spoon over the dip and bake a further 5 minutes until golden. Scatter with fresh coriander and serve with salsa.
4. For the salsa combine the diced cherry tomatoes, red onion, parsley and sweet corn and dress with a squeeze of lemon or lime and a dash of olive oil.