Via: Sophie Gordon
Preheat your oven to 200°C/gas mark 6. Cook the potatoes for 1 hour.
Meanwhile, put all of the dressing ingredients into a blender and blend until smooth. Add salt and pepper to taste. Put your dressing in the fridge while you prepare the rest of the dish.
Thinly slice your mushrooms and tomatoes, finely chop the spring onions and place all three in a bowl. Drain your lentils and rinse well, then add to the bowl. Add the soy sauce, coconut aminos, lime juice and paprika, then season and make sure everything is mixed well. Place to the side and allow the mix to marinate.
Finely chop the cabbage and grate the beetroot into a bowl. Add the white wine vinegar and lime juice, then season and mix well.
Place the corn in a saucepan and cover with water, bringing to the boil. Boil for around 7 minutes or until the kernels are soft. Once cool enough, strip the kernels from the cob and put to one side.
Cut the avocado in half, remove the stone and put it in a small bowl. Mash with a fork and add a little lime juice, salt and pepper.
Pour the fajita ingredients into a small non-stick wok or pan. On a low heat, cook until the mushrooms and tomatoes become soft. You want most of the liquid to be soaked up by the vegetables and lentils.
To assemble, wash your lettuce leaves and put onto a place. Start by adding your fajita mix, followed by the slaw, corn and smashed avocado. Take the nectarine dressing from the fridge and drizzle on top. Serve with the crispy baked potatoes.