• Set your air fryer to 200°C. • Cut potato in half. Prick holes in potato using a fork. • Place potato on a large microwave-safe plate. Splash with water and cover with a damp paper towel. Microwave potato on high, until slightly tender, 5 minutes. • Remove paper towel and drizzle potato with olive oil and a good pinch of salt, tossing to coat. • Place potato into the air fryer basket, cut-side down, and cook until golden and tender, 15-20 minutes. TIP: No air fryer? Preheat oven to 200°/180°C fan-forced.

• Meanwhile, finely chop garlic. • Roughly chop capsicum. • Drain and rinse cannellini beans.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook veggie mince with capsicum and cannellini beans, breaking up with a spoon, until just browned, 4-5 minutes. • SPICY! The spice blend is mild, but use less if you're sensitive to heat. Add garlic, All-American spice blend and cook, until fragrant, 1 minute.

• Add diced tomatoes with onion & garlic, the brown sugar, butter and a splash of water, stirring to combine. • Reduce heat to medium-low and simmer until slightly thickened, 4-5 minutes.

• While the bean mixture is simmering, halve snacking tomatoes. • In a large bowl combine snacking tomatoes, mixed salad leaves and a drizzle of white wine vinegar and olive oil. Season to taste.

• Divide jacket potatoes between plates. • Load potatoes up with spiced plant-based mince and beans, Cheddar cheese and light sour cream. • Serve with salad. Enjoy!