• Preheat oven to 200°C/180°C fan-forced. Cut potato in half. Place on a lined oven tray. • Drizzle with olive oil, season with salt and toss to coat. • Arrange cut-side down and roast until crisp and tender, 40-45 minutes.

• Meanwhile, finely chop garlic. • Roughly chop tomato. • Drain and rinse chickpeas.

• In a large frying pan, heat a drizzle of olive oil and half the garlic over medium-high heat. Cook until fragrant, 1 minute. Transfer to a small heatproof bowl. • Add Greek-style yoghurt to garlic oil mixture and combine. Season to taste.

• When potatoes have 5 minutes remaining, return frying pan to medium-high heat with a drizzle of olive oil. • Cook chickpeas, chermoula spice blend, tomato paste and remaining garlic and cook, until fragrant, 1-2 minutes. • Stir in the water, the brown sugar, the butter and vegetable stock powder, until slightly reduced, 1-2 minutes. Lightly crush with a fork. Season to taste. • Heat a second frying pan over high heat. Cook beef mince before chickpeas, breaking up with a spoon, until just browned, 3-4 minutes.

• Just before serving, in a large bowl, combine mixed salad leaves, tomato and a drizzle of the white wine vinegar and olive oil. Season.

• Divide jacket potatoes and garden salad between plates. • Top potatoes with Middle Eastern smashed chickpeas, beef and shredded Cheddar cheese and garlic yoghurt. • Sprinkle over flaked almonds to serve. Enjoy!