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Begin by dicing the green pepper, red pepper, and red onion.
Prepare a pico de gallo by mixing fresh summer tomatoes, red onion, coriander, olive oil, and salt, then set it aside to allow the flavors to meld.
Peel and chop the Maris Pipers, then place them in a pot filled with water and salt.
Bring the potatoes to a boil and let them simmer for 5 minutes.
Heat a frying pan until it's smoking hot, then form the mince into small burger patties, allowing them to caramelize and brown on all sides.
Once browned, chop the cooked mince and continue cooking it through.
Add the chopped onions and peppers to the mince, allowing them to cook and absorb the meat's flavors.
Stir in the seasoning, tomato puree, and water, then let the mixture simmer until the water reduces.
When the roast potatoes are ready, serve them topped with grated red cheddar and the fresh tomato salsa.
Toss everything together before serving.