Fried Plantain, Spicy Beans & Yogurt Dressing

• 2 Tbsp olive oil
• 1 ¹⁄₂ Tbsp butter
• 3 ripe plantains, peeled and cut into L-inch slices
• 1 (14 oz) can pinto beans, drained
• 1 (14 oz) can kidney beans, drained
• 1 avocado
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 1 red onion, chopped
• 3 ¹⁄₂ oz cherry tomatoes, halved
• ¹⁄₂ cup whole-kernel corn
• 2 tsp cilantro leaves, roughly chopped
• 3 ¹⁄₂ oz baby leaf spinach
• 3 chilis, thinly sliced (any kind you like)

For the Dressing

• 3 Tbsp plain yogurt
• 2 Tbsp olive oil
• 1 lime, zest and juice
• 2 tsp cilantro leaves, roughly chopped
• 1 garlic clove, roughly chopped
• ¹⁄₂ tsp ground cumin
• ¹⁄₂ tsp cayenne pepper
• Pinch of sea salt

To Serve

• 2 tsp chili flakes (optional)