Jerk Black Bean Bowl & Spiced Wedges

While the wedges are baking, thinly slice the red onion. Finely chop the garlic. Cut the capsicum into 1cm chunks. Zest the lemon to get a pinch, then slice into wedges. Drain and rinse the black beans. Heat a large frying pan over a medium-high heat. Add the shredded coconut and toast, stirring, until golden, 2-3 minutes. Transfer to a bowl.

Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the onion and cook until softened, 3-4 minutes. Add the capsicum, garlic, tomato paste, mild Caribbean jerk seasoning and chilli flakes (if using) and cook until fragrant, 1-2 minutes. Add the black beans, water and vegetable stock powder, then reduce the heat to medium and simmer until thickened, 8-10 minutes. Lightly crush the beans with a potato masher or fork. Add the baby spinach leaves, stir until wilted, then season to taste. Remove from the heat.

While the black beans are cooking, combine the yoghurt and a squeeze of lemon juice in a small bowl. Season with salt and pepper.

Roughly chop the cucumber, tomato and coriander. In a medium bowl, combine the cucumber, tomato, coriander, lemon zest, a squeeze of lemon juice and a drizzle of olive oil. Season with salt and pepper. TIP: Use as much or little lemon zest as you like depending on your taste.